Chocolate Mug Cake
By: Aaron John (AJ)
Published: Tuesday, August 10, 2010 - 5:44pm

Ingredients




2 tablespoons flour
1 teaspoon tablespoon sugar+ 1 sugar
1/4 teaspoon baking powder
2 teaspoons cocoa powder
1 pinch salt
2 tablespoons milk
3/4 teaspoon oil
1/4 teaspoon vanilla extract (Optional)

Preparation

1 Mix all dry ingredients. 2 Add milk, vanilla extract and oil and until well blended. Spray a microwave-safe cup with cooking spray. 3 Pour the batter into the cup. 4 Microwave at full power for 1 minute. Depending upon the strength of your microwave and shape of your cup or container, you may need to cook the cake longer in 15 second increments until done. Check the cake for done-ness after 30 secs. 5 As long as you don't overcook it, it won't turn rubbery. Since it contains no eggs, you don't have to worry about salmonella with the short cooking time. Also, the cake will puff up so don't fill a very small container. It needs some room to rise.