[blindweightwatcher] HG's Best of My Lava Chocolate Cake `

From: "Jan Bailey" <jb021951@xxxxxxxxxxx>
To: <blindweightwatcher@xxxxxxxxxxxxx>
Date: Tue, 23 Jun 2009 02:51:07 -0500
HG's Best of My Lava Chocolate Cake 

Breaking Ooze! We've whipped up a cake SO chocolatey and decadent, your head 
may ACTUALLY explode. (Consider yourself warned -- we're not going to be 
responsible
for sweeping up the mess.) You'll need four baking ramekins (about 4 inches in 
diameter) for this recipe -- click here for a super-cute set, or pick some
up at a store like Target. Enjoy! 

Ingredients: 

For Cake 

1 cup moist-style chocolate cake mix (1/4 of an 18.25-oz. box) One 25-calorie 
packet diet hot cocoa mix 

1/4 cup fat-free liquid egg substitute (like Egg Beaters Original) 

1 tbsp. mini semi-sweet chocolate chips 

1/2 tsp. Splenda No Calorie Sweetener (granulated) 

2 dashes salt 

For Filling One-half Jell-O Sugar Free Chocolate Pudding Snack (about 1/4 cup) 

1/2 tbsp. mini semi-sweet chocolate chips 

1 tsp. fat-free liquid creamer (like Coffee-mate Fat Free Original) 

1/2 tsp. light whipped butter or light buttery spread (like Brummel & Brown) 

Directions: Place the chocolate chips for the filling in a glass and set aside. 
Pour the creamer in a microwave-safe bowl with the butter, and heat in the
microwave for about 15 seconds, until butter has melted and mixture is very 
hot. Pour the mixture over the chocolate chips and stir until they have 
dissolved.
Allow to cool for several minutes. Add the pudding to the mixture and stir 
well. Spoon the chocolate mixture into four evenly spaced mounds on a plate.
Place in the freezer for 25 minutes. (Don't over-freeze -- the mounds could 
stick to the plate.) 

Preheat oven to 350 degrees. 

Place chocolate chips for the cake in a tall glass along with the contents of 
the cocoa packet. Add 1/4 cup boiling water and stir until chips and cocoa
have dissolved. Add 1/2 cup cold water and stir well. Pour the contents of the 
glass into a mixing bowl. Add all of the remaining ingredients for the cake
(cake mix, egg substitute, Splenda, and salt) to the mixing bowl, and whip 
batter with a whisk or fork for 2 minutes. 

Once the chocolate mounds in the freezer are a little firm, spray four baking 
ramekins (each about 4 inches in diameter) with nonstick spray. Evenly spoon
the cake batter (which will be a little thin, but don't worry!) into the 
ramekins. Remove chocolate mounds from the freezer, and place one in the center
of each batter-filled ramekin. Put the ramekins in the oven and bake for 15 
minutes. Cakes will look shiny when done. 

Carefully remove each ramekin from the oven. You can eat the cake right out of 
the ramekin (while the center is still gooey!), but make sure to let it cool
a little bit, because the ramekin will be hot. Or you can wait until it has 
cooled completely and plate the cake by running a knife along the edges and
flipping it upside down. (Then just pop it in the microwave for about 15 
seconds to heat it back up.) Enjoy! 

MAKES 4 SERVINGS 

Serving Size: 1 individual lava cake Calories: 182 Fat: 4.5g Sodium: 433mg 
Carbs: 32g Fiber: 1.5g Sugars: 18g Protein: 4g 

POINTS® value 4*
[blindweightwatcher] HG's Best of My Lava Chocolate Cake `

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