Chocolate Chocolate Cake
Cake on program?! No, this recipe is NOT here by mistake! Our MRC chefs have been hard at work in the MRC Kitchen working on a cake recipe, and we've finally got it! 100% plan friendly and 100% chocolate dream - this cake is pretty much 200% AWESOME! This recipe uses a few non-traditional cake ingredients to create a masterpiece that is still just as delicious as anything you'll find on the shelf. Now you CAN have your cake AND eat it, too!
Pro Tip: Are you more of a Vanilla fan rather than Chocolate (there are dozens of us!)? All you have to do is use Vanilla Cream Pudding HNS instead of Double Chocolate Pudding in this recipe!
Ingredients
Cake:
- ½ C. uncooked Oats
- 3 med. Eggs
- 1 packet Double Chocolate Pudding HNS
- 1 Tbsp. Vanilla extract
- 2 oz. plain non-fat Greek yogurt
- ¼ - ½ C. Water
- 1 packet Stevia
Fudge Icing:
- 1 packet of MRC Double Chocolate Pudding HNS
- 1 packet Stevia
- Water
Preparation Instructions
- Preheat oven to 350 degrees and spray a small, square baking pan with non-stick cooking spray.
- Blend oatmeal into a fine powder. Set aside.
- In a bowl, combine: eggs, Double Chocolate Pudding HNS, vanilla extract, stevia, and Greek yogurt.
- Add to this mixture: powdered oats and water until your mixture mimics the texture of cake batter.
- Bake for 20-30 minutes.
- While cake is baking, prepare the Fudge Icing by combining all ingredients in a small bowl. Add water until your preferred icing consistency is reached.
- For firmer icing, allow the cake to cool first, then add icing. For gooey-er icing, pour over warm cake.
- Enjoy!
Servings: 2. Serving Size: ½ cake & ½ icing. Replaces: 1 protein, 1 HNS, 1 carbohydrate
