If you could make cake in five minutes…
Actually, you can, and it’s good.
I’ve discovered two recipes for one- or two-serving chocolate cakes cooked in the microwave. One I picked up in Socorro, and one comes from Roosevelt County Extension Home Economist Connie Moyers.
I combined recipes to make my own:
In large resealable bag, combine:
1 package cake mix of choice (Not angel food. I prefer German chocolate.)
1 box (3.4 ounces) instant pudding mix of choice
Shake well to mix.
In large microwaveable mug, combine:
1/2 cup of the above mixture
1 tablespoon water
1 egg or 1 tablespoon each vegetable oil and mayonnaise, light or regular
1 tablespoon chocolate chips, optional
Mix well. Sprinkle more chocolate chips on top if desired. Microwave about two minutes.
Time varies with microwaves. The texture should be moist and more spongy than oven-baked cake.
If the cake isn’t set, microwave it longer. If it’s dried out, well, you haven’t wasted much.
The recipe lends itself to variations: Different cake and pudding mixes, pumpkin or banana instead of fat, added spices or candy, etc.
I like the richness and convenience, even if it’s not healthy. That’s what gyms (and moderation) are for.