Salted Carmel Chocolate Cake Mug
168 calories, 2.5g fat, 650g sodium, 33g carbs, 1g fiber, 18.5g sugars, 4g protein
Yield
1 servingsPrep
5 minCook
5 minReady
15 minIngredients
3 tbsp. moist-style devil's food cake mix
1 tbsp. fat-free liquid egg substitute
1 tbsp. fat-free sour cream
1/8 tsp. baking powder
2 tbsp. fat-free reddi-whip
1 1/2 tsp. fat-free, low-fat, or light caramel dip
2 dashes coarse sea salt
Ingredients
3 tbsp. moist-style devil's food cake mix
1 tbsp. fat-free liquid egg substitute
1 tbsp. fat-free sour cream
1/8 tsp. baking powder
2 tbsp. fat-free reddi-whip
1 1/2 tsp. fat-free, low-fat, or light caramel dip
2 dashes coarse sea salt
Directions
In a microwave safe mug sprayed with non-stick spray, combine cake mix, egg substitute, sour cream, and baking powder. Add 2 tablespoon water, mix until uniform.
Microwave for 1 minute 45 seconds, or until set.
Immediately run a knife around the edges to help separate the cake from the mug. Firmly place a plate over the mug, and flip so that the plate is on the bottom. Gently shake the mug to release cake onto plate.
Let cool completely, about 15 minutes.
Top cake with reddi-whip, drizzle with caramel, and sprinkle with salt.
