Out if the back of Real Mermaids Don't Wear Toe Rings just made it! So good!
Chocolate in a mug cake!
Aside from the cocoa...
we have the rest of the ingredients in our house all the time.
Jade's 5-Minute Chocolate Mug Cake
Original can be found here and in the book Real Mermaids Don't Wear Toe Rings. Below you will find a mixture of the two recipes, plus my own words, pictures and observations.
Ingredients and Directions
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
Mix it well. Then add:
Mix. Then add:
3 tablespoons milk
3 tablespoons oil
Mix. Then add:
3 tablespoons chocolate chips (optional...but, in our recipe it was a must!)
1/2 teaspoon vanilla extract (we used a capful each)
We won't talk about what that looks like
...it taste pretty darn good, though!
Cook for 3 minutes on high. The cake bubbles up like when you heat up a marshmallow, but don't worry. It just rises up not over. Let it cool for a bit (unless you want to burn your lips off). We let our cool until it had settled to a normal height and then dumped it out onto a plate. Tip it out onto a plate if you want it to cool thoroughly. ENJOY!
Notes & Tips
1] You may not need to cook the cake the whole 3 minutes...check it at 2ish, if you don't want it to be overly dry. It took our 3 minutes each and I used, as you can see, two different types of mugs.
2] You might need to add extra oil if it isn't moist enough.
3] Unless you are some sort of chocolate/dessert FA-REAK, this seriously makes enough for two or three, if one of them is a preschooler.
4] Eat it with ice cream it's delish!
5] My sister and I decided that the cake definitely must have the chocolate chips.