1/4 cup wheat protein isolate, 1 ounce
2 tablespoons cocoa
1/4 teaspoon baking powder
1/4 cup granular Splenda or equivalent liquid Splenda
2 tablespoons butter, melted
1/4 teaspoon vanilla
1 tablespoon water
1 egg


Mix the wheat protein isolate, cocoa, baking powder and granulated Splenda, if using, in a 2-cup glass measuring cup. Stir in the liquid Splenda, if using, butter, vanilla, water and egg. Mix briskly with a spoon or fork. Scrape batter down evenly with a rubber spatula. Cover with plastic wrap and vent by cutting a small slit in the center. Microwave on HIGH 1 minute until set, but still a little moist on top. Add a few seconds more, if too moist. Cool slightly and serve warm topped with whipped cream or cool completely and frost as desired.
Makes 2 servings
Can be frozen