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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 162.3
  • Total Fat: 3.2 g
  • Cholesterol: 255.4 mg
  • Sodium: 185.8 mg
  • Total Carbs: 32.2 g
  • Dietary Fiber: 1.1 g
  • Protein: 3.6 g

View full nutritional breakdown of Hungry Girl's Chocolate lava cake - even lower calorie calories by ingredient
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Hungry Girl's Chocolate lava cake - even lower calorie

Submitted by: PARIAH24

Introduction

warm and gooey chocolate lava cake that won't break you diet warm and gooey chocolate lava cake that won't break you diet
Number of Servings: 4

Ingredients

    For cake:
    1 cup moist chocolate cake mix
    1 Swiss Miss 25 calorie diet Hot cocoa packet
    1/4 cup egg beaters original
    1 Tbsp mini semi sweet chocolate chips
    1/2 tsp splenda
    2 dashes of salt

    For filling:
    Half of a jell-o 60 calorie chocolate pudding cup (about 1/4 cup)
    1/2 Tbsp mini semi sweet chocolate chips
    1 tsp coffee mate original fat free creamer (liquid)
    1/2 tsp light whipped butter

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


For my recipe, I used pilsbury moist supreme reduced sugar devil's food cake mix. It was the lowest calorie cake mix at my store with 150 cals per serving. because of this, my calorie count is less than the original Hungry Girl count which was 182 cals per serving.

Number of Servings: 4

Recipe submitted by SparkPeople user PARIAH24.






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