Hungry Girl Best of My Lava Chocolate Cake

Check out how many calories in Hungry Girl Best of My Lava Chocolate Cake. Get answers to all your nutrition facts questions at FitClick.
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filed under Desserts

Serving size: 1 each
Recipe category: Desserts
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 189 (9% DV)
Fat: 5g (8% DV)
Carbohydrates: 33g (11% DV)
Protein: 4g (7% DV)
Description: A restaurant quality lava cake the whole family will love, but with a fraction of the calories. Bonus: Because each cake is baked seperately, it is portion controlled.
Ingredients:  Makes 4 servings (4 each)

Tip: For nutritional information on all the ingredients in Hungry Girl Best of My Lava Chocolate Cake just click on each ingredient name. Then adjust the serving size for any Hungry Girl Best of My Lava Chocolate Cake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Place 1/2T of the choco chips in a microwave safe bowl, set aside. Place the coffee creamer liquid in a glass heat-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!


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*
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