Chocolate Mug Cake

Bad news, folks. I still don’t have a kitchen. Mother was carrying my new golden harvest oven up the stairs and threw her back out. (I told her she shouldn’t have strapped it to her back but she never listens.) So now she’s laid up in bed and ringing a bell every time she’s hungry or needs a warsh. As if that wasn’t bad enough, I have a stove sitting in the middle of my stairs.

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
1 egg
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