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Post by Granny Smith on Nov 11, 2011 20:12:00 GMT -5
5 MINUTE CHOCOLATE MUG CAKE
The most dangerous cake in the world!
4 tablespoons self-rising flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)
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.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).
And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
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I found a microwave muffin pan at a secondhand store and thought I'd try this recipe in it. I figured that one recipe made the equivalent of 3 cupcakes, so I'd need to double it to make 6. The double recipe ended up making 12! That means that one recipe is the equivalent of 6 regular cupcakes! That makes it even more dangerous than I thought!
If you have one of those microwave muffin pans and want to make this in it, only bake it for 2 minutes. If the cupcakes are spongy, they're done. If not, bake another minute or until they start to pull away from the edge and are spongy when you touch them.
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Post by mysisteringa on Nov 11, 2011 21:50:34 GMT -5
Warning. Warning, Wil Robinson. Alien waistline approaching! I knew I got rid of my microwave for a good reason.
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Post by Granny Smith on Nov 13, 2011 12:42:08 GMT -5
I just had to fix the recipe. It said 'flour' when it should have specified 'self-rising flour'. Sorry if I messed anybody up.
I tried baking this in the toaster oven this morning. It doesn't work. It doesn't rise much and comes out chewy and lopsided. I can't explain why it comes out lopsided. The cupcakes looked fine when they came out of the oven, but went all wonky as they cooled.
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Post by Valerie on Nov 13, 2011 13:30:58 GMT -5
I sure am glad you tested it in the muffin pan. I would have made one and eat the whole dern thing!!! This will come in handy when me and Dave are sitting around having a cake craving some evening. We've been known to make a 40 mile round trip to get some cake, and that is definitely WRONG! See how much money you will save us!?!  |
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Post by Granny Smith on Nov 13, 2011 13:53:40 GMT -5
You could make this for a whole year for just the amount you'd save on gas for one trip!
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Post by Sheila on Nov 13, 2011 16:03:10 GMT -5
this is great cause every time I make a cake some always goes to waste we never seem to finish it.
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Post by Valerie on Nov 13, 2011 16:12:46 GMT -5
OK, Gayle, here's your next experiment mission. Cut out the cocoa, add spices (cinnamon, allspice), cut out the chocolate chips, add nuts, and add a Tbsp or so of shredded carrot (or a healthy dollop of carrot baby food). Maybe mix up a Tbsp or two of cream cheese with a dab of powdered sugar and drop the blob in the middle of the cup before nuking. See if it comes out like a tasty carrot cake with the frosting in the middle. Or, instead of dealing with tiny amounts of carrots, just save a little handful out from supper and smash them with a fork. |
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Post by Granny Smith on Nov 13, 2011 16:12:47 GMT -5
Believe it or not, that's how it is here, too. We're not big cake eaters. A sheet cake will easily last us 3 or 4 days. Even then, I usually end up throwing some of it out.
You know something else nice about this recipe? When you make it in a cup, all you have to wash is 1 tablespoon and the cup. When you make it in a muffin pan, you have a measuring cup (or small bowl) and the pan. Either way, it's a lot less dishes than a regular cake.
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Post by Valerie on Nov 14, 2011 22:43:53 GMT -5
LOL, we both posted at the same time! How cool is that?! Does the cake stick to the cup or does it fall out pretty good?
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Post by Granny Smith on Nov 15, 2011 10:50:09 GMT -5
If you spray it, it falls right out.
I didn't see your challenge until just now. I will try it with shredded carrots. I have a shredder than makes really fine shreds so they would get done.
I thought about putting a chocolate kiss in the middle of the batter for the kids.
Now I'm thinking about adding some mashed bananas, too (banana cupcakes) Not sure what kind of frosting, though. Any ideas?
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Post by Sheila on Nov 15, 2011 13:37:55 GMT -5
Well added peanut butter chip and it was yummy.
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Post by Granny Smith on Nov 16, 2011 8:13:40 GMT -5
I'm experimenting with the carrot cake recipe today. The first batch wasn't quite right, so I'm trying another idea. It's funny, the part I thought would be the hardest (getting the filling to stay put) turned out to be the easiest. The part I thought would be the easiest (the carrots) turned out to be the real challenge. They all floated to the top and were still chewy. I had a couple other issues, too.
I'm getting a little sick from taste-testing. The next test will have to wait until this afternoon.
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Post by Granny Smith on Nov 16, 2011 10:55:27 GMT -5
I think I got it. I prefer it without the filling, but you might like it better with it. Try one cup each way and see what you think.
Carrot Cake in a Cup
Peel and shred one carrot and spread it out on a plate or tray. Place in freezer and allow it to freeze. If you do more than one carrot, break the pieces apart and store them in a ziplock or other container.
Filling (optional)
Mash together with a fork:
1 T. cold cream cheese
1/2 T. sugar
a few drops of vanilla extract
Gather mixture into 2 balls (don't have to be perfect) and set aside.
Into small mixing bowl, place the following ingredients:
1/4 cup self-rising flour
1/4 c. sugar
1/4 t. cinnamon
1/8 t. cloves
1/8 t. nutmeg
Mix well.
Stir in:
1/4 c. frozen carrot shreds
2 T. chopped nuts
Add:
1 egg
3 T. milk
3 T. oil
Mix thoroughly.
Spray 2 microwave-safe mugs with cooking spray. Divide batter between the 2 mugs. If using filling, drop one ball into center of batter (on top, not down in the middle. It will sink as it bakes)
Place mugs in microwave and cook on high 3 minutes or until cake pulls away from sides and springs back when you touch it. Dump cakes onto plates or eat directly out of mugs.
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Post by Valerie on Nov 16, 2011 12:24:47 GMT -5
Hmmm, sounds tasty! I'm glad you got it to work! A little more complicated than mix in the mug, though, huh?
Hey, that little cream cheese blob would be good in the chocolate cake, too! A friend of mine used to make chocolate cupcakes with cream cheese filling and they were "plum divine!"
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Post by Granny Smith on Nov 16, 2011 12:30:14 GMT -5
A little, but that was mostly the extra ingredients. You could shred and freeze the carrots and have those onhand. You could, also, have the chopped nuts in the freezer. If you like the filling, mix a whole package of that, form it into balls, and put it in a container. It would keep in the fridge for a few weeks, I'm sure. Then, when you want a cake, it would be a matter of just mixing it up and baking it. If you have a big-enough mug (about 2 cups), you could mix it right in that. I don't have one that big, so I have to mix mine in something else and put it into 2 mugs.
Almost forgot to explain why I froze the carrots. Freezing them helps break them down so they get soft when you bake the cake. I didn't freeze them for the first batch and they were chewy. The frozen ones worked good, though.
Mixing the frozen carrot and nuts into the dry ingredients keeps them suspended in the batter while it bakes. If you don't do that, they float to the top and the batter in the bottom comes out gummy.
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