A friend sent this to me and said it is fabulous and sooo easy

DANGEROUS CHOCOLATE CAKE-IN-A-MUG
1 coffee mug
4 Tbsp. cake flour (plain, not self-rising)
4 Tbsp. sugar
2 Tbsp. cocoa
1 egg
3 Tbsp. milk
3 Tbsp. oil
Small splash of vanilla
3 Tbsp. chocolate chips, optional
Add dry ingredients to mug, mix well with a fork.
Add egg, mix thoroughly.
Pour in milk and oil and vanilla, mix well.
Add chips, if using.Put mug in microwave,and cook for three minutes on 1000 watts.Cake will rise over top of mug--do not be alarmed!
Allow to cool a little; tip onto a plate if desired.
Eat! (This can serve two if you want to feel slightly more virtuous.) WHY is this the most dangerous cake recipe in the world? Because now we are all only five minutes away from chocolate cake any time of the day or night!!!
This works!! It will rise way over the mug but it will be fine. Oh, dear! What is a chocoholic to do!!

I'm definately going to try this! My daughter loves those little Betty Crocker Warm delights chocolate cakes that you fix in the microwave but they are expensive! I'll bet peanut butter chips would be good in it, too!

I just watched an Alton Brown vid on youtube and he baked cupcakes in a mug! Nice gift idea.


I used to make meringue in the microwave for a quick fix. Turns out okay but not as good as from the oven!

Love the choc cake in a mug for a quick fix, yummy.

I've made Cakes in a Cup for special occasions for a few years. I use the really tall mugs. When the cakes are baked, they fill the cup about 3/4's full. I add a dollop of hot fudge topping, then put some merinque on top ... bake to set/brown the meringue. Serve with TWO spoons and one of those round stick-cookies.

Super rich ... super good .... and super appreciated by my friends!!

Do you need to grease the mug first? It's cold today, and I would love to try these at lunch...

I tried this just now, it tastes like a rich cocoa cake. Not terribly smooth-tasting, more 'rough' although that may have been my cocoa.

I wanted to see if it would be any good, so I made one without the cocoa or oil, and used maple syrup instead of the vanilla. Rather 'eggy' tasting, but good - especially with a little maple buttercream smeared on it.