Low Fat Hot Chocolate Cake Mugs

Yields: 12 slices of cake (equivalent to 4 mugs (or jars)
Prep time: 15 minutes
Cook time: 36-40 minutes

Ingredients:

• 1 1/4 cups all-purpose flour
• 2 cups sugar (separated)
• 1/2 cup dark chocolate powder (unsweetened)
• 1/4 cup cornstarch
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 egg whites
• 1 cup boiling water
• 1/4 cup regular temperature water
• 1 teaspoon vanilla extract
• Cooking spray
• 6 peppermint candies, crushed

Directions:

1. Preheat oven to 350 degrees. Grease 3 medium size glass mugs (or jars) with cooking spray. Set aside.
2. Sift flour, one cup of sugar, baking soda, baking powder, cocoa powder, corn starch and salt together into a medium bowl. In another bowl, whisk eggs, vanilla, 1/4 cup of water and 1 cup of sugar. Stir into dry ingredients and mix until fully combined.
3. Add boiling water list, stirring until all mixed in. (Batter will be thin).
4. Pour batter into mugs and jars about 2/3-3/4 full. (I did 2/3 and it came out perfect). Careful not to fill all the way or the batter will overflow in the oven.
5. Place jars in the oven and bake for about 35-40 minutes, or until a toothpick that is inserted comes out dry. Let cakes cool completely before frosting.
6. Once cooled, frost with low fat cream cheese frosting. Sprinkle with peppermint candy and enjoy!

Nutritional information per 1/3 mug: 200 calories, 3.5 grams of fat, 46 grams of carbohydrates, 2.5 grams of fiber and 6 grams of protein.