Also, this cake tastes like caramel, if you opt out of the frosting and coffee dip you will be left with what I call my salted caramel cake.
This recipe makes one cake roughly 6 inches in diameter and 1/2 inch deep. It should also yield a small stack of pancakes. Macros for the entire recipe if eaten as one serving: 263 Cal, 11.2g Fat, 6.1g Carbs, 31.2g Protein. I can only manage to eat about 1/4 of the recipe, which is basically the slice pictured above. Macros for one slice: 66 Cal, 2.8g Fat, 1.5g Carbs, 7.8g Protein
1 Egg, whisked
1 1/2 Tablespoons Sour Cream or Greek Yogurt
1 Scoop Vanilla Whey Protein (I used Met Rx since its what I had in my pantry)
1-2 Tablespoons Brewed Coffee
1-2 Tablespoons Stevia or Sweetener of Choice
A Pinch of Sea Salt
1/2 Teaspoon Baking Powder
2 Tablespoons Whipped Topping of Choice
1 Tablespoon Walden Farms Chocolate Dipping Sauce, or other Chocolate Sauce of Choice
1/4 Cup Brewed Coffee, cold
1-2 Teaspoons Sweetener of Choice (optional, I didn't sweeten my dipping sauce today)
Mix together dipping sauce ingredients and set aside.
Mix all cake ingredients in order and whisk until smooth.
Pour into a greased pan or microwave container. Microwave between 1 and 1 1/2 minutes or bake at 350 for 10 minutes or until it passes the toothpick test. For pancakes, cook as you would cook standard pancakes.
Dip cake into dipping sauce, coat throughly and allow to sit and absorb some of the moisture before frosting.
Mix frosting ingredients and frost the top of your cake.
Allow to sit for at least 10 minutes before serving.(skip this step for pancakes)