Cookies and Cream Chocolate Cake with Fudge Frosting and Vanilla Maple Ice Cream

     This simple decadent cake can be thrown together in minutes! Before you know it, you are scarfing down a huge piece of Cookies and Cream Chocolate Cake with Fudge Frosting adorned with a scoop of Arctic Zero Vanilla Maple Ice Cream.  This makes 12 pieces, each one is 142 calories, 7g net carbs, and 19g protein.  Time to get your Cake On  ;)

Ingredients for Cake~
2 Cookies and Cream Quest Bar, chopped into chunks and set aside
3oz Baby Carrots
4oz Apple, cored
15oz can of Black Beans, drained
2 scoops Chocolate Isoflex Protein Powder, found at Supplement Giant Wichita
1/3 cup Cocoa Powder
1/3 cup Egg Whites
4oz Zucchini, peeled and cut into chunks
6oz 0% Fage Greek Plain Yogurt
1/3 cup Erythritol
1 teaspoon Chocolate Stevia drops
Dash Cinnamon
Dash Vanilla
1/2 teaspoon Salt
1/2 teaspoon Baking Powder

      Throw all ingredients (except Quest Bar chunks) in Food Processor and blend til smooth.  Spray 9X13 pan with Pam and pour half the batter in pan, top with Quest Bar Chunks, and pour remainder of batter on top.  Bake at 325 for 30 minutes, remove and cool.

Ingredients for Fudge Frosting~
2 Double Chocolate Chunk Quest Bars, torn into small pieces
3 Tablespoons 30 cal/cup Almond Milk
1 scoop Chocolate Isoflex Protein Powder, found at Supplement Giant Wichita
1 Tablespoon unsweetened Cocoa Powder
1 teaspoon Chocolate Stevia drops

     Put Quest chunks and Almond milk in bowl and microwave for 30 seconds, stirring til melted and combined thoroughly.  Then stir in remaining ingredients and stir til well combined and gently frost cake.  Store in fridge.  Top with Arctic Zero Ice Cream for about 20 calories a scoop.  Enjoy  ;)