We celebrated this important holiday last night. It felt like it was my birthday! We had many of my favorite foods: steak, potatoes, sugar snap peas, salad, wine, and of course…GERMAN CHOCOLATE CAKE!!
Gooey German Chocolate Cake Mug
Ingredients
- 3 tablespoons moist-style devil’s food cake mix
- 1 tablespoon fat-free liquid egg substitute
- 1 tablespoon fat-free sour cream
- 1/8 teaspoon baking powder
- 1 teaspoon fat-free, low-fat, or light caramel dip
- 1 1/2 teaspoon finely chopped pecans
- 1 1/2 teaspoons shredded sweetened coconut, chopped
Directions
- In a microwave-safe mug sprayed with nonstick spray, combine cake mix, egg substitute, sour cream, and baking powder. Add 2 tablespoons water, and mix until uniform.
- Microwave for 1 minute and 45 seconds, or until set. (It may look like it isn’t cooked all of the way.)
- Immediately run a knife along the edges to help separate the cake from the mug. Firmly place a plate over the mug, and flip so the plate is on the bottom. Gently shake mug to release cake onto the plate.
- Let cool completely, about 15 minutes.
- Drizzle cake with caramel, and sprinkle with pecans and chopped coconut.
- Enjoy!
MAKES 1 SERVING
Amanda’s Rating: 
“I want more! Very tasty! I overcooked mine though. Only microwave for 1 minute and 45 seconds. Instead of drizzling caramel, I spread it with a knife. Place nuts on it before coconut, otherwise they will roll off.”
Dan’s Rating: “Cook it less. More caramel. Maybe put caramel around the entire cake so that it provides more of a sticky surface for the coconut. Or you could hollow out the middle after it is cooked and fill it with the toppings. You shouldn’t ask me to critic this while I am watching Next Food Network Star.”
**Taken from 
mealtimemandy 
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