Thank the good lord for microwaves. Who needs an oven when you’ve got this little caker miracle box at your disposal? You can cook anything anywhere: the bedroom, the bathroom, even on a road trip (provided you’ve got a really long extension cord.)
I was sent the recipe for Chocolate Mug Cake by Madame M for Reader Recipe Month, but ran out of time. I was a little conflicted about the recipe in that it doesn’t involve cake mix (non-cake mix cake doesn’t even exist in the caker world), but, as Madame M pointed out, there are no bowls to warsh. So I guess it’s caker enough.
Having said that, the cake wasn’t very good. It was spongy. As in, I only ate half of it and used the other half to warsh the mug. Next time you want cake, it’s probably faster – and tastier – to eat a Ding Dong.
4 tablespoons flour
2 tablespoons sugar
2 tablespoons cocoa
3 tablespoons milk
3 tablespoons oil
1/4 teaspoon vanilla extract
1 tablespoon chocolate chips
Mix the dry ingredients in a large mug. Add wet ingredients to the dry and mix well. Pop your mug into the microwave and zap for 3 minutes on maximum. (See note 1) Wait until the cake stops rising, and sets in the mug. Eat right out of the mug. Add a blob of ice cream on top if you wish. (See note 2)
Here's a closer look.
Note 1: Your cake will rise pretty high out of the mug while it’s cooking. It was pretty scary and I started screaming, which got Mother ringing the bell and yelling, “What’s going on out there?”
Note 2: Won’t help.
Source: Madame M