Low Fat, Low Carb, 55-Second Wheat-Free Chocolate Pudding Cake - cooking recipe

Ingredients

2 tablespoons unsweetened cocoa (I use Hershey's Special Dark)
2 tablespoons Splenda sugar substitute
2 1/2 tablespoons half-and-half
1 egg
1/8 teaspoon baking powder
1/2 teaspoon vanilla extract

Preparation

Spray coffee mug with non-stick spray.
Mix all ingredients until well blended.
Add a very scant pinch of salt.
Microwave for about 55 seconds - just until the mixture rises above the rim of the cup. If you cook it much longer, it gets rubbery.
Yes, it's pretty good topped with Cool-Whip or sugar free ice cream or a little more half-and-half.