Shelly'S 5 Minute Sugar Free Chocolate Peppermint Cake - cooking recipe

Ingredients

1 egg, beaten
3 tablespoons milk (I used Vanilla Soy)
2 tablespoons sugar free torani syrup (I used Sugar Free Peppermint)
2 tablespoons canola oil
3 tablespoons multigrain pancake mix (I use this)
2 tablespoons cocoa
1 scoop chocolate protein powder
1 pinch salt

Preparation

In a measuring cup or microwave safe mug, Mix egg, milk, syrup and oil and combine thoroughly. In a separate bowl, mix pancake mix, cocoa, protein powder and salt. Tip dry into wet and stir till combined.
Nuke in microwave on full power for 2 minutes* adding 20 seconds if still wet on top. *Microwaves vary and mine is getting old so I just recently upped the time these cook to 2 minutes and 20 seconds on mine. Let the cake sit for three or so minutes (it pulls away from the sides) before tipping it onto a plate. Yields 4-5 slices. You can serve it warm or I love these cakes when they cool I think they taste even more chocolatey.
Top with Sugar Free Chocolate Syrup, Sugar Free Whipped Topping and Crushed Sugar Free Candy Canes, Chocolate Mint Candies or grated Sugar Free Andes Mint Chocolate.