Macros for the WHOLE OREO Cake w/out Frosting:
201 Cals, 19g Carbs, 1.5g Fat, 28g Protein
Macros for the WHOLE Birthday Cake w/Frosting and Extra OREO Pieces:
291 Cals, 30g Carbs, 3.5g Fat, 35g Protein
Ingredients (Makes 2 Cakes):
25g Vanilla Whey/Casein Blend Protein Powder
25g Self Rising Purpose Flour
12g Cookies & Cream Protein Cookie Butter Powder
10g Black Cocoa Powder
5g Zero Cal Sweetener of your choice
135g Plain Non Fat Greek Yogurt
135g Egg Whites
50g Unsweetened Apple Sauce
Frosting:
113g Plain Non Fat Greek Yogurt
4g Sugar Free/Fat Free White Chocolate Pudding Mix
2g Zero Cal Sweetener
1 OREO Thin
Rest of Toppings:
2 OREO Thins
Directions:
1.) Preheat the oven to 350 degrees F. Add all your dry cake ingredients (except sprinkles) and add to a bowl. Mix to avoid clumping. Add your wet ingredients and mix till all combined. Now add your sprinkles and mix.
2.) Grease your 10oz ramekins with non-stick cooking spray and add half your batter to each. Add to the oven for 25-30 minutes (could be longer) or until you see cracks in the tops. Let cool once done.
3.) While your cake is baking, make your frosting. Add all your ingredients into a bowl and mix till you have a thick frosting-like consistency. Add to the fridge to keep cool.
4.) Once the cake has cooled, take out the ramekin and add half your frosting to the top of each cake. Add some more sprinkles on top and enjoy!