USP OxyElite Chocolate Protein Cake
240g Complete Pancake Mix
2 Whites (Stiffened to a Firm Peak and Folded into the final recipe)
16g SF/FF Pudding Mix
TBSP Baking Powder
1/4 Cup Splenda
2 Scoops USP OxyElite Protein Powder (Chocolate)
2/3 Cup of Almond Milk
50g Greek Yogurt
50g Unsweetened Applesauce
Pre-heat your oven to 350 degrees
First take a big mixing bowl and combine your dry ingredients
- Whey, Splenda, Baking Powder, Complete Pancake Mix, SF/FF Pudding Mix
Then slowly add in the milk, yogurt, applesauce, and 2 whole eggs and beat with a stand up mixer or hand held mixer
In a seperate bowl take your two egg whties and beat with a mixer for 3-5 minutes until they fold a stiff peak
You will then toss this into the other mixing bowl (with everything else mixed) and slowly fold it into the recipe until dispersed and evenly distributed to the final product and batter.
now you will take a Bundt Pan (Cake Pan) and spray with cooking spray.
The cake should take 25-35 minutes (use a toothpick to gauge) this will come out clean with no residue or liquid on it when it is completed and done
Allow to cool for 20-30 minutes prior to eating or putting a USP OxyElite Sludge topping on for extra protein!
For the ENTIRE Cake:
Calories ~ 1385
Protein ~ 95g
Carbs ~ 195g
Fat ~ 25 g