Not exact matches
During my week away in Fruitland, a reader messaged me
about about a magical mug
cake modification she tried based on my blueberry muffin mug
cake that sounded very much like
microwave brownie heaven.
We warm a slice of refrigerated
cake in the
microwave for
about 11 seconds before devouring.
Melt the white chocolate and cream very gently in the
microwave (
about 45 seconds to 1 minute on medium power); pour or pipe over the edges of the chilled
cake.
You can make a delicious, fluffy, moist peanut butter
cake in your
microwave in
about one minute (30 seconds mixing, 30 seconds zapping).
While the
cake bakes, make the ganache: To a
microwave - safe bowl, add the chocolate and
microwave until the chocolate is melted, stirring every 20 seconds, for
about 1 to 1 1/2 minutes total.
Later after making my homemade coconut milk, I added 1/4 cup pulverized «pulp» to the
cake batter and
about 2TBS or 1/4 cup dried dark cherries, 1 min 25 secs — 1 1/2 mins right amount of time required for my
microwave, loved this version!
So, being a bit of a
microwave mini
cake fiend I thought I would just nuke it for
about 45 seconds with the chocolate chips.
The
cake was actually pretty good, BUT it boiled over during the cooking process so,
about 3/4's of it ended up on the bottom of the
microwave instead of in the cup.
If
cake still appears wet,
microwave for
about 15 - 30 more seconds.
I've actually never made a
microwave mug
cake before, mostly because I know I'd have to make
about 8 of them to satisfy myself.