35-Second Chocolate Cake

• 2 tablespoons flour
• 1 12 tablespoons Splenda sugar substitute or 1 12 tablespoons whey, low powdered
• 2 teaspoons unsweetened cocoa powder
• 14 teaspoon baking powder
• 18 teaspoon instant coffee crystals (but brings out the chocolaty YUM!) (optional)
• 1 pinch salt
• 2 tablespoons milk
• 1 teaspoon olive oil
• 1 drop vanilla extract

1. Spray a coffee cup or ramekin with vegetable cooking spray.
2. In the cup combine the flour, Splenda, cocoa powder, baking powder, coffee crystals and salt until no lumps remain.
3. Stir in the milk, olive oil, and vanilla until smooth.
4. Bake in the microwave on high for 35 seconds.
5. You may need to add 5 more seconds (maybe 5 more after that, depending on your microwave)... but dont be tempted to overcook or it will be rubbery!
6. It should be moist on the bottom and will continue cooking as it sets.
7. Serve with chocolate sauce...a sprinkle of powdered sugar...whipped cream or eat plain as a brownie.
8. (Use hot or cold leftover coffee in place of the crystals and milk to lower the calories even more.
9. ).

flour, splenda sugar substitute, cocoa, baking powder, coffee crystals, salt, milk, olive oil, vanilla

Taken from www.food.com/recipe/35-second-chocolate-cake-412506 (may not work)