The Low Carb Friends Bulletin Board has some great threads on fast cakes, such as 3-minute Chocolate Cake and 3-Minute Vanilla Cake.

Below is my modification to make a Devil's Food Cake, which has more chocolate and lower calories (by replacing butter with sour cream) than the original 3-minute chocolate cake.

Ingredients

2 T Almond Flour
2 T Whey Protein Isolate
2 T Cocoa Powder
1/2 t Baking Powder
5 packets of Splenda (or No-Carb stevia powder to cut carbs)

1/2 T Melted Butter
2 T Sour Cream
1 Egg

In a 2 cup Pyrex glass container, blend all dry ingredients. Add sour cream, melted butter and egg, then mix throughly. Cover with glass lid (vented) or plastic wrap with a slit cut in center for venting. Microwave on high for about 70 seconds. The cake should look a slightly wet when it comes from the microwave; it will dry as it cools. This makes 2 servings.

If you don't have whey protein isolate, it can be replaced with more almond flour or with soy flour, Atkins or Carbsense bake mix. If you like a richer cake, more butter can be used. The cake is also very good with coconut or nuts added to the batter or when iced with a sugarfree icing. This tastes and looks like a "real" devil's food cake!

Nutritional Info for the Entire Cake:

Calories - 343
Total Fat - 29.9 g
Saturated Fat - 9.2 g
Polyunsaturated Fat - 2 g
Monounsaturated Fat - 8.1 g
Cholesterol - 243 mg
Sodium - 410 mg
Potassium - 828 mg
Carbohyrdate - 13.1 g (total)
Fiber 3.3 g
ECC 9.8 g
Protein - 26.6 g
Vitamin A - 28%
Vitamin C - 0%
Calcium - 37%
Iron - 6%
Vitamin D - 0%
Vitamin E - 5%
Riboflavin - 38%

ECC for one serving is 4.9 g