5 Minute Chocolate Mug Cake . .
Last night I cruised the kitchen at 11 p.m. looking for something—anything—sweet. There was nothing. I finally made a bowl of microwave cream of wheat and put extra sugar and butter in it. How pitiful is that? Today in my email was the recipe I needed yesterday! I had to try it out when I got home from work. It is good. I won't call it gourmet, but it is good and when one serving is gone there aren't another 10 pieces of cake to tempt me. Of course I added the chocolate chips. You may think them optional; I didn't.
Splenda is not recommended for baking because the sugar helps the baked goods rise. I may try this with half Splenda-half sugar (and a little more in the way of chocolate chips!) I'll let you know if it is a disaster or a miracle.
The recipe says you can tip it out to eat it. I ate it straight out of the mug and found all the gooey goody is in the bottom of the mug. I think I will tip it out next time so I can get some of the gooey goody in every bite.
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug
Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.