Cellucor Chocolate Chip Cookie Dough Two Tier Protein Cake with a Chocolate Hazelnut Glaze

Instagram - Bkupniewski Youtube - Bkupniewski www.Cellucor.Com Discount Code "BKUP20" Saves 20% on all orders When Checking out!! MYOATMEAL.COM Link: (Purchase Here) http://www.myoatmeal.com/?cmid=R3c4YlpsMDV2Rms9&afid=eDNLMElqN2RwRTg9&ats=eDNLMElqN2RwRTg9 Cellucor Protein Review Thread here: http://forum.bodybuilding.com/showthread.php?t=150248703 Cellucor Chocolate Chip Cookie Dough Two Tier Protein Cake with a Chocolate Hazelnut Glaze Recipe Dry: 40g Complete Pancake mix 35g Cellucor Chocolate Chip Cookie Dough Whey 3g Splenda 3g Baking Powder 8g SF/FF Pudding Mix Wet: 25g Greek Yogurt 1 Egg White 1/8 Cup Water (To batter like consistency) Topping/Filling: 20g MyOatmeal PB Lean (Chocolate Hazelnut) Directions First Combine all Dry (Whey, Pancake Mix Baking Powder, SF/FF Pudding Mix and Splenda) and then you will add in your wet on top Crack the egg white and throw into the bowl, add greek yogurt, then use enough water to make a very thick cake batter texture Take a circular Tupperware container and spray it with cooking spray and make sure it is coated well Take a spatula and transfer the mixture into the Tupperware container and microwave on a medium power for around 3 minutes (you should see the outside start to harden and the middle have a soft texture which will be perfect for when it cools) Flip the cake upside down on a plate and allow it to cool when done (you can check when done using a fork along the outside edges and poking it forward to see if any residue or liquid is leaking to the bottom. Allow to cool for a few minutes, and then use a knife to cut it into portions (two). Take Frosting (PB Lean) in a small dish and slowly add water until you get a thick consistency to use as a glaze and move the spoon back and forth to glaze the final product. Enjoy! Macros Calories ~ 400 Protein ~ 40g Carbs ~ 50g Fat ~ 5g