I've been making recipes in mugs like crazy- partially to find new ones but mostly because they're just so easy! Breakfast, lunch, dessert... Mostly dessert :) I'm getting quite a collection though and it's difficult to only post them once a week! Maybe I'll have to start sharing them more often... but would that take away from Mug Mondays?!
Anyways, I had a request for this recipe after I'd told my mom about it and she mentioned it to a family friend. I found it (where else?) on Pinterest and it's originally from The Family Kitchen.
I've only added caramels but this makes an awesome, basic chocolate cake that would be equally delcious with chocolate chips, crushed up Andes mints, or a variety of additives. Feel free to be creative :)
Salted Caramel Chocolate Mug Cake
4 Tablespoons flour
4 Tablespoons sugar
3 Tablespoons cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg--beaten
3 Tablespoons milk
1 Tablespoon oil
3-4 caramels
In a large mug, stir together the flour, sugar, cocoa powder, baking powder and salt. Add the wet ingredients and stir until smooth. *Optional: The original recipe calls for salted caramels but I didn't know such a thing existed. I usually just unwrap the caramels and sprinkle them with some salt to give it the salty-sweet combo.*
Drop the caramels into the batter. (I usually spread them throughout, rather than dropping them all in the middle, because they tend to sink to the bottom.) You could also sprinkle some salt on top of the cake to add to the salty-sweet.
Microwave the cake for about 1 minute and 30 seconds or until it is done. If I had caramel ice cream topping I would probably add that and sea salt on the top after it had cooked.
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| It might look like regular chocolate cake, but it has a secret! |
Enjoy!!
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