Mug cake.

My own little variation on the popular “5 Minute Chocolate Mug Cake” recipe.

1/2 cup cake mix, any kind

1 tbs. oil

3 tbs. milk

1 egg

In a large microwaveable mug,  beat the oil, milk and egg together well, then mix in the cake mix.   Microwave for 2-5 minutes on high, depending on your microwave oven — the higher your wattage, the less time you need.

This makes an eggy little puddingy cake that is very good with ice cream or whipped cream on it,  and perfect for those late night cake cravings.  I use less oil then the original recipe calls for, because I found my little cakes swimming in oil when I used the full amount.   Also, the oil+milk amount is an even quarter cup,  allowing you to tweak the proportions if you like,  or substitute an equal amount of your favorite “not a fat” baking fluid.  I can imagine apple sauce with a spice cake mix, for example.


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