Tuesday, January 19, 2010

five-minute chocolate cake

My husband's Aunt Ev Jeck sent me this recipe a few months ago. It seems to have been forwarded many times on the Internet. It works. Note from me: If you don't want chocolate cake, try omitting the cocoa, increasing the flour by 2 tablespoons, and adding your alternate chosen flavoring.


4 tablespoons flour

4 tablespoons sugar

2 tablespoons cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips (optional)

dash of vanilla extract

1 mug or jar that holds 2 cups of liquid (slope-sided works well)


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 (high). The cake will rise over the top of the mug, but don't be alarmed. Allow to cool a little, and tip onto a plate.




1 comment:

  1. Gluten Free flax bread:

    1/2 C brown rice flour
    1/4 C potato starch
    1/4 C ground flax
    1/2 tsp. baking soda
    1/2 tsp. gluten-free baking powder
    1/2 tsp. xanthan gum
    1/2 tsp. salt
    1 tsp. sugar
    1 egg
    1 tbsp. olive oil
    3/4 C buttermilk
    Additional 1 tbsp. olive oil to oil pan

    Heat 10-in. cast iron pan in oven (450F).
    Mix dry ingredients. Stir in wet ingredients. Coat pan with olive oil. Pour in batter and bake for 17 mins. Lower heat if it browns too fast. Cool and remove. It will look like a pita. Cut into wedges for sandwiches.