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Hungry Girl Today: 3.12.13


HG's Sweet 'n Salted Caramel Cake Mug

Worth Its Salt!
Stop. Just STOP and look at the above cake. HOW CUTE IS IT? Well, guess what... It tastes just as good as it looks! One single-serve salted caramel cake, coming right up!

3 tbsp. moist-style yellow cake mix
1 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. fat-free sour cream
1/8 tsp. baking powder
2 tbsp. fat-free cream cheese
1 tsp. Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
Half of a no-calorie sweetener packet (like Splenda or Truvia)
1 drop vanilla extract
2 tbsp. Cool Whip Free (thawed)
1 1/2 tsp. fat-free, low-fat, or light caramel dip (like the kinds by Marzetti)
1 dash coarse sea salt, or more to taste

In a microwave-safe mug sprayed with nonstick spray, combine cake mix, egg substitute, sour cream, and baking powder. Add 2 tbsp. water, and mix until uniform.

Microwave for 1 minute and 45 seconds, or until set.

Immediately run a knife along 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 mug to release cake onto the plate.

Let cool completely, about 15 minutes.

Meanwhile, place cream cheese in a small bowl. Stir until smooth. In another small bowl, combine pudding mix with sweetener. Add vanilla extract and 1/2 tbsp. cold water, and vigorously stir until mostly smooth and slightly thickened. Add cream cheese and Cool Whip to the pudding mixture, and stir until smooth and uniform. Stir in 1/2 tsp. caramel dip.

Once cake has cooled, carefully cut in half, yielding a top piece and a bottom piece. Spread half of the pudding mixture onto the bottom piece. Gently place the top piece over the pudding-topped bottom piece.

Spread remaining pudding mixture over the top piece. Drizzle with remaining 1 tsp. caramel dip, and sprinkle with salt. Enjoy!


Serving Size: entire recipe
Calories: 215
Fat: 3.5g
Sodium: 750mg
Carbs: 39g
Fiber: <0.5g
Sugars: 20g
Protein: 7g