I got this one from Ree.
12-ounce microwave-safe ceramic mug
3 Tablespoons Flour
3 Tablespoons Sugar
2 Tablespoons Cocoa
3 Tablespoons Milk
3 Tablespoons Oil
1/4 teaspoon Baking Powder
Small Pinch Salt
Touch of Vanilla
A few chopped Pecans, maybe 1 Tablespoons
1 Tablespoons Chocolate Chips
2 Caramels, cut in 1/2
Optional Whipped Cream.
If you don't have/want caramels, up the chocolate chips to 3 Tablespoons.
Put the flour, sugar, cocoa powder, baking powder and salt if using in a 12-ounce microwave-safe ceramic mug.
Blend thoroughly with a fork. Add the milk, vegetable oil and vanilla if using and blend until smooth.
Stir in the chocolate chips and caramels, if using.
With a damp paper towel, wipe the inside of the mug above the batter, or it will scorch while cooking.
Microwave on high for 90 seconds. Do not overcook or the cake will be dry.
Let cool for 2 to 3 minutes before eating.
Add a dollop of whipped cream or non-dairy topping on top, before serving, if desired.
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