Entire recipe: 231 calories, 8g fat, 424mg sodium, 36g carbs, 1.5g fiber, 20g sugars, 6.5g protein -- PointsPlus® value 6*
The name says it all. It's peanut butter 'n chocolate cake -- in a MUG!!!
1 tsp. mini semi-sweet chocolate chips
2 tsp. reduced-fat peanut butter, room temperature
3 tbsp. moist-style devil's food cake mix
1 tbsp. fat-free sour cream
1 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
1/8 tsp. baking powder
2 tbsp. Fat Free Reddi-wip
Place chocolate chips in a microwave-safe mug sprayed with nonstick spray. Add 2 tablespoons hot water. Microwave for 20 seconds, and stir to dissolve. If needed, microwave for an additional 10 - 20 seconds, and stir until fully dissolved.
Add 1 tsp. peanut butter and all remaining ingredients except Reddi-wip. Mix well. Microwave for 1 minute and 45 seconds, or until set.
Gently spread cake with remaining 1 tsp. peanut butter. Top with Reddi-wip and eat up!
MAKES 1 SERVING