Five-minute Chocolate Cake

Will you please try this recipe for me?

It’s really really really not good for me to discover I can have a microwaved mini-chocolate cake in about 5 minutes.

Five minutes? That’s all? This is a dangerous recipe, dear people. Dangerous!

What you need

4 tablespoons whole-wheat flour
3 tablespoons sugar
2 tablespoons unsweetened cocoa
¼ cup egg substitute (with yolk) or 1 egg
3 tablespoons lowfat milk or fat free half and half
1 tablespoon canola oil
2 tablespoons fat free sour cream
¼ teaspoon vanilla extract
2 tablespoons semi sweet chocolate chips (optional)
light vanilla bean ice cream (optional)
sliced strawberries or other fresh fruit (optional)

What you do

  1. In a microwave-safe coffee mug, combine whole-wheat flour, sugar, and cocoa.
  2. Pour egg substitute or egg, lowfat milk, canola oil, sour cream and vanilla into the mug with dry ingredients and mix well with fork.
  3. Stir chocolate chips into the cake batter in mug, if desired. Place mug in center of microwave (preferably one that has a turn table) and cook on HIGH for 3 minutes. The cake will rise about an inch or so above the top of the mug (don’t worry it won’t drip down the sides of the mug).
  4. Let cake cool in mug for a few minutes then turn mug upside down over a serving bowl (the cake should slide out fairly easily).
  5. Cut cake in half for a smaller sized serving and top with a small scoop of light vanilla bean ice cream and sliced strawberries (or other fresh fruit).

[Thanks!]

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