What You’ll Need

Dry:

• 1 Scoop ETB Vanilla Isolate Protein (30g)
• 1.5 Serving Complete Pancake Mix (60g)
• Dash Splenda (3g)
• Dash Baking Powder (2g)
• 1 Serving Sugar Free Fat Free Pudding Mix (8g)
• 1 Serving Hershey Dark Cocoa (10g)

Wet:

• 1 Egg
• ~2oz Greek Yogurt (50g)
• Dash Vanilla Extract (1g) 

Frosting: 

• 6oz Greek Yogurt (150g)
• 1 Serving Sugar Free Fat Free Pudding Mix (8g)
• 1 Serving Ghirardelli Cocoa Powder (10g)

Topping:

• Dash of Sugar Free Chocolate Syrup (5g)

Directions:

1) Combine dry ingredients into a mixing bowl,

2) Add wet ingredients and stir to form batter.

3) Coat a square tupperware container with cooking spray and transfer batter.

4) Microwave on medium power for 3-3.5 minutes

5) Transfer cake to a separate plate (use a fork to separate edges along tupperware)

6) Combine greek yogurt, and SF/ FF Pudding Mix and cocoa together in a separate bowl.

7) Use the Frosting to decorate the top of the cake, then slowly apply lines of sugar free chocolate syrup up and down the cake.

8) Enjoy

Macros: