|Ashley's first version|
It was good. The microwave is commonly used in our household for reheating food -- we don't do a lot of cooking in it. But, this recipe baked up well, since it didn't require any browning or searing.
We modified the recipe for our preferences. The second time Ashley made it, she used ramekins, instead of mugs. This made a smaller, more pleasing size. We topped each ramekin with a chocolate drop while the cake was hot and it was the perfect finishing touch.
|Cakes cooking in the microwave|
1/4 cup flour
1/4 cup + 2 T brown sugar
2 T cocoa powder
1 tsp baking powder
3 T milk
3 T canola oil
1 tsp vanilla extract
a pinch of salt
Grease each ramekin with either nonstick spray or butter on a paper towel. I poured a heaping teaspoon of sugar into three ramekins and shook it around to coat the buttered ramekin. Set aside the ramekins.
Mix all ingredients together in a bowl, until smooth.
Pour into individual ramekins.
Cook on high for 2 minutes, watching carefully, some ovens will cook the cake sooner. The cake will pull away from the sides of the ramekin when ready.
While hot, top with a piece of chocolate or a few chocolate chips. Let cool 2 - 3 minutes and serve.