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Sunday, August 18, 2013

Cake in Mug

Last night the Conductor and I wanted some dessert but all we had were store bought cookies and candy.  Not very exciting.  I persuaded him to revive a pregnancy favorite.  I didn't blog at all while I was pregnant with the Sprout.  But there was a period of about a week where we had the following conversation:

Him:  Do you want anything from the kitchen?

Me:  Yes.  A piece of chocolate cake with chocolate frosting.

Him:  Do we *have* any chocolate cake?

Me:  No.

Him:  (Rolls eyes at my crazy pregnancy logic).

My Mother-in-law had loaded us up with Christmas treats and before we could finish those, the Girl Scout cookies came.  Seeing as how we were already overloaded with goodies, I didn't want to buy a cake and with the pregnancy fatigue I wasn't about to bake one.  So we just repeated the futile conversation over and over until one night when the Conductor remembered and NPR interview he heard with a man who had written a microwave cookbook.

One of the recipes was for individual cakes in a mug where you mix the ingredients right in the cup then bake in the microwave.  They are all over the internet but here's an example.  Here's the finished product:

It makes a pretty large portion so two people could even split it.  We topped ours with some nummy Sanders fudge sauce (made in the Conductor's home state of Michigan) and some raspberry sauce that I made with berries from our yard.  (Just a saucepan full of berries and a handful of sugar cooked down to liquid).

It was delicious!  Now that we've had it a few times, some tips:

Stir the ingredients with a fork to blend better.  Don't add more batter than called for (I tried making individual cakes with a box mix and poured in WAY too much and it overflowed,  making a mess).  Keep the cook time to 2 minutes.  Anything more and the cake will get dry.

Great for a pregnancy craving...or a chocolate craving...when you don't want an entire cake sitting around.

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