Summer Chocolate Cake (low fat, even!!)

Nothing is worse in the summer heat than having to heat up the kitchen with a 350° oven, right? So don't.You can bake a cake in your microwave. Using a Tupperwave Stack Cooker & Cone, you can have a cake that's even more moist than what you'd bake in the oven.

You can use a recipe from scratch, but I'm too lazy for that. For this cake, I used the following:

1 box Devil's Food Cake cake mix
1 1/3 c room temperature water
½ c applesauce (in place of the oil the box calls for)
3 eggs
1 container milk chocolate frosting

Mix the cake mix as directed on the box. Insert the cone in the center of the largest Tupperwave stack cooker and smear half the frosting along the bottom and sides of the stack cooker. You can add more if you like. Pour the cake mix into the stack cooker and put in the microwave, uncovered. Cook on high for 11 minutes (may need to adjust for microwave size). Let sit for a couple minutes, then invert on a large cake plate (a bit of a lip on the plate is beneficial, as the frosting will drizzle down the sides and pool under and around the cake). Serve!

**You can use applesauce in any baking recipe that calls for oil. Don't ask me how it works. It just works and it's DELICIOUS!!

Ginger Chicken Lo Mein

2 c. shredded cooked chicken breast (or 2 cans chunk chicken)
½ c chicken broth
½ c brown sugar
¼ c honey
¼ c Dijon mustard
1 tsp ginger powder
3 Tbl soy sauce
8 oz lo mein noodles, cooked (I used thin spaghetti here)
1 c sugar snap peas, steamed (I used Green Giant Steamers)
1 Tbl minced garlic

In a small saucepan, mix broth, brown sugar, honey, mustard, ginger and soy sauce. Simmer over a medium heat until it turns to a glaze (about 4-5 minutes).

In a wok or large skillet, combine glaze, chicken, pasta, peas and garlic and cook over medium heat until warmed thoroughly.