Mini Microwave Triple Chocolate Cake

I have been craving brownies, but the problem with baking a pan of brownies is well, um, you eat a pan of brownies. Add to that the fact that I have been tempting Impulsive to commit the sin of gluttony by posting all of these fattening desserts lately, and I have a problem. Need chocolate, in a small quantity, and need it to be healthy for Impulsive. OK, here is the solution, courtesy of Hungry Girl. (Credit for the photo goes to her!) This was very yummy and you'll have plenty of ingredients on hand to make another later!

Mini Microwave Triple Chocolate Cake

Recipe serves 1: 123 calories, 1g fat

2 tbsp. Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil's Food
2 tbsp. Cool Whip Free, thawed
1 tbsp. fat-free vanilla yogurt
1 tbsp. Hershey's Lite chocolate syrup, divided

Stir together the whipped topping and half of the syrup, and then place mixture in the freezer to firm up while you prep the rest of your dessert.

Next, in a very small microwave-safe dish (like a ramekin), combine cake mix and yogurt. (It seems like a small amount, but your cake will puff up.) Stir until smooth and blended.

Microwave for 1 minute, and then allow to cool for 5 minutes. Once cake has cooled, remove chocolate topping from freezer, and spoon it over your cake.

Finally, drizzle the remaining chocolate syrup on top. Enjoy!