Chocolate Cake 1

12/19/13:  Here’s the even easier, and half-the-size version that I came up with this week:

For the cake:
2 Tablespoons flour
1 packet hot chocolate mix  (If you don’t have one, use a tablespoon of cocoa and a 1-2 tablespoons of any kind of sugar)
1/8 teaspoon baking powder
Pinch of salt
2 Tbsp. water  (If you didn’t use a packet of hot cocoa mix use milk)
2 Tbsp. mayonnaise
2 drops vanilla extract
1-1/2 Tbsp. chocolate chips (optional)

For frosting:
1 teaspoons butter or margarine, at room temperature
1 packet hot cocoa mix
A few drops of milk or water
(Or just melt some chocolate chips on the top of the cake)

Stir all the cake ingredients together in a mug or teacup.  (Make sure to stir all the way down so that dry ingredients aren’t left unmixed around the bottom.)  Cook in the microwave for 1 minute plus 15 seconds. (Microwave powers vary – mine is 1000 watts.  If yours is lower, you’ll need a bit more time.  You’ll have to experiment, darn it . . . .)  While the cake is cooking, stir together the frosting ingredients with the back of a teaspoon.  Spoon over warm cake.  Makes one cupcake-sized cake.

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My original recipe (makes 2-3 servings)

1/4 cup flour
1/4 cup sugar
2 tablespoons cocoa
1/8 teaspoon baking powder
Pinch of salt

1/4 cup milk
1/4 cup mayonnaise
1/8 teaspoon vanilla extract
3 tablespoons chocolate chips (optional)

1 large coffee mug (microwave safe) or cereal bowl

Other optional ingredients (use only one at a time):
1 Chocolate truffle
1 square caramel
1 chocolate-covered cherry
1 pink/brown/white coconut candy (replace milk with coconut milk?)
2 teaspoons seedless raspberry jam
2 teaspoons Nutella + chopped hazelnuts

For frosting:
2 teaspoons butter or margarine, at room temperature
1-2 tablespoons unsweetened cocoa
1/4 cup powdered sugar
A few drops of milk or water

Add dry ingredients to mug, and mix well.

Pour in the milk, mayonnaise and vanilla, and mix just enough to moisten all ingredients (be sure to get all the way down to the bottom of the cup).  (Tip: use the 1/4 cup to measure the milk first, then the mayonnaise, and the mayo will come out of the cup easily.)

If using chocolate chips, fold them in or just sprinkle them over the top of the batter.

If using any one of the optional ingredients, push it down into the middle of the batter.

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!)

While the cake is cooking, mix together the butter, cocoa and powdered sugar in a bowl, using the back of a spoon to cream them together.  Add water or milk a couple of drops at a time until you get a smooth, easy-to-spread consistency.

When the cake comes out of the oven, pour the frosting on top of the hot cake.  Let it melt for a few seconds, then spread it over the top of the cake.  (If you take the cake out of the mug or bowl, put the frosting on the cake after.)

Allow to cool a little, and tip out onto a plate if desired.  Great served hot with ice cream or a glass of cold milk!

Chocolate Cake 3

EAT ! (This can serve up to 3 if you want to enjoy without feeling so guilty!)

(A similar recipe was going around the internet a few months ago, but it had an egg in it which made it too rubbery for my tastes.  Remembering a chocolate mayonnaise cake my mother made years ago, I decided to substitute mayonnaise (which is just oil and eggs) for the oil and egg in the other recipe.  This reduced the amount of egg, making the cake moist and tender.  You may find, however, that the new recipe doesn’t come out of the mug or bowl as neatly — just eat it out of the bowl!)

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