Here’s what you’ll need:
- 1 cup semisweet chocolate chips
- 3/4 cup fat-free or low fat milk
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 2 tbsp vegetable oil
- 1 Oreo pudding cup
In a large mixing bowl, add chocolate chips and milk. Microwave for about 1 minute (be sure to cover bowl with a microwave-safe paper towel). Stir with a whisk until chocolate is mostly melted. Microwave again for an additional 1 minute and stir until melted chocolate is completely uniform.
Add the remaining cake ingredients and whisk until the batter is completely smooth.
Prepare four (4 oz) ramekins by spraying with PAM with flour. If you don’t have an oil spray with flour, you can also grease inside of ramekins, sprinkle generously with flour, then tap ramekins (while they are turned upside down) to get rid of excess flour.
Fill the ramekins halfway with the cake mix, add the Oreo pudding and fill the rest of the way with cake mix.
Place the ramekins on a baking sheet and bake them at 350F for 17 minutes.
Place a small plate on top of each ramekin. Very quickly, invert the plate with ramekin, so that the plate is now on the bottom and the ramekin is upside down on top. When you lift up the ramekin, the cake should be on the plate. Repeat with remaining ramekins. Serve immediately.
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