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Post by Kit on Mar 10, 2009 20:55:44 GMT -5
I heard about this on the radio the other day. Haven't tried it yet, but it sounds good...and quick and easy.
Cake in a Mug
All measurements are tablespoons
4 non-self rising flour
4 sugar
2 baking cocoa
3 milk
3 oil
1 egg
splash vanilla
stir everything in a microwave safe mug (about 5” tall x 3” wide,) microwave for 3 minutes
On the radio they mentioned that they tried other flavors that worked well also.
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Post by Chrisnstar on Mar 11, 2009 1:10:45 GMT -5
i'll have to try this!!
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Post by Mary Ann on Mar 11, 2009 7:00:02 GMT -5
Sounds like it'd be pudding-y. That's a lot of liquid for one serving. A whole cake generally gets two eggs.
What other sorts of flavors did they suggest? I bet it'd be interesting with chunks of fruit, especially if it comes out pudding-y. Mmm, warm....
I bet the boys would get a kick out of it.
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Post by Deleted on Mar 11, 2009 16:37:01 GMT -5
This would probably be like those 'warm moments' or whatever they call the chocolatey desserts you whip up in the microwave for one person... they are very moist, but like a pudding/cake cross... Yummeh Oh, and you could probably cut the fat way down using applesauce instead of oil and a fake egg instead of a real one. Though the name had visions for me of a cake so hard you could knock out a mugger if necessary (Mug Cake... harhar  ) |
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Post by Mary Ann on Mar 11, 2009 17:46:57 GMT -5
Well somebody needs to step up and volunteer to try this! I bet it's good. Who's going to do it?
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Post by Kit on Mar 11, 2009 19:42:03 GMT -5
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Post by AmberC on Mar 11, 2009 22:27:43 GMT -5
Tara you are referring to Betty Crocker Warm Delights, and they are part of the reason my pants weren't fitting!
This sounds interesting, but I don't want to try it because I just don't need one more fattening yummeh thing to eat!
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Post by Mary Ann on Mar 12, 2009 5:40:57 GMT -5
Kit, at the top it says to use 'non-self rising flour.' You're saying we DO use self rising flour? That wouldn't be hard to adapt. For every cup of flour there's about two teaspoons of baking powder and a teaspoon of salt in it. 4T = 1/4 cup. So you could do it with regular flour and a half teaspoon of baking powder, and one eighth teaspoon of salt. Or a good pinch.  |
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Post by Deleted on Mar 12, 2009 10:27:44 GMT -5
I'm going to try a low-fat version.... *maybe* even tonight! I'll let y'all know how it turns out...  LOL... right, warm delights... warm moments.. pffft, that's what my version of hot flashes are. |
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Post by ponyexpress on Mar 12, 2009 12:09:40 GMT -5
LOL... right, warm delights... warm moments.. pffft, that's what my version of hot flashes are. I prefer *my inner child playing with matches* ;D |
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Post by Mary Ann on Mar 12, 2009 12:50:05 GMT -5
ROFLOL!!! PE, that's priceless. ;D
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Post by Trailpal on Mar 12, 2009 14:19:46 GMT -5
heh, I kind of like "power surges" myself eta wait. no, I don't actually like the power surges. I like to call them that. hmm is that better? LOL ;D |
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Post by Kit on Mar 12, 2009 20:52:40 GMT -5
MA, I have NO idea.. I know she said she had to go buy some, so I guess regular flour is self-rising?? I'd have to look on the bag.
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Post by twoponys on Mar 13, 2009 0:09:10 GMT -5
Do you even want to know how many points this is?  |
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Post by Mary Ann on Mar 13, 2009 6:42:44 GMT -5
Twoponys, probably not.... Regular flour is not self-rising. Regular flour normally is just that-- ground wheat. Self-rising flour contains leavening. I'd think that if there's no baking powder or baking soda or yeast, it'd sit in your mug like sludge. A heavily beaten egg will give a little lift, but not the way this recipe is written. Of course maybe hot sludge is really tasty. |
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