Friday, March 16, 2012

Salted Caramel Mug Cake

I'm fairly new to the Pintrest craze and I've book marked several recipes I've yet to try.  Last night I tried not one, but two "pinned" recipes.  Yea me!  Let's begin with dessert; shall we?! ; )
I'll admit, I was skeptical about how a microwaved cake would turn out, but I was so pleased.  
Here's the cake after 30 seconds, still much like batter.
Here's the cake after 2 minutes, this cooked it all the way through.
 {makes 1 mug cake}
4 tablespoons all purpose flour
4 tablespoons sugar
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg – beaten
3 tablespoons skim milk
1 tablespoon vegetable oil
2 salted caramels
What to do: 
1. Into a small bowl add: flour, sugar, cocoa, baking powder, salt, egg, milk, and vegetable oil. Mix to combine.
2. Pour mixture into a regular sized coffee mug. Drop caramels into center of mixture one at a time.
3. Microwave on high for one minute and 30 seconds. If needed {if cake batter is still gooey}, microwave on high for up to an additional 30 seconds.

Here's my take on the time for cooking, it will depend on your microwave.  A minute and a half (three 30 second intervals) gave just the right consistency for us, not cooked solid, but with just the right amount of gooey-ness.  We topped ours with whipped cream, but that's optional, of course. 

This was so quick and easy.  I was like a kid on Christmas morning waiting to open the first present when I sunk my spoon into the cup...smiles all around.

**ALSO, if you want a good chuckle visit the link regarding recipe and read the comments.  This alone made discovery of the recipe worth it.

Sharing at Foodie Friday designsbygollum.


Happier Than a Pig in Mud said...

Sometimes ya-just-gotta-have-a-treat-NOW:@)

Marguerite said...

What a great little cake and recipe and I can't wait to try it! Have a wonderful weekend, cher!

A Kitchen Witch said...

We ended up making this a second night...tricky not to over cook it, but so good when you don't! Thx for the sweet comments.