In a large mug, whisk together the egg and oil with a fork. Stir in the food coloring, buttermilk, vanilla, and sugar. Add the cocoa, flour, salt, and vinegar. Beat the batter until smooth. Divide the batter between two mugs. Microwave separately for 1 1/2 to 2 1/2 minutes each until risen and firm.
Whisk together maple syrup, egg, and vanilla extract in a large mug. Mix flour, baking powder, and salt in a small bowl. Stir into the maple syrup mixture until well combined. Fold in walnuts and chocolate chips.
Microwave at the highest setting until mug cake has set and risen well, about 2 minutes. Keep microwaving at 15-second intervals if it still appears soft.
ogether in a coffee mug until fluffy; stir egg, sour cream, and
For cake: Mix all ingredients together by hand.
Pour into greased 9x13x2 inch pan.
If using glass pan, bake at 325 degrees.
Otherwise, bake at 350 degrees for 45 minutes.
Check for doneness using toothpick.
For icing: Mix all ingredients together and frost cool cake.
Keep in refrigerator.
Will keep for a long time.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Blend together the flour, sugar and cocoa. Make a \"well\" in the center of the mixture. Dissolve the baking soda in the boiling water. In the \"well\", add the scoop of Crisco (about the size of a good egg) and pour the boiling water/baking soda mixture over the top. Blend thoroughly. Gently beat the egg and fold into the chocolate mixture. Bake at 450\u00b0 for 25 minutes or when a toothpick inserted into the center comes out clean. Top with your favorite frosting and voila!!! Happy eating!
Preheat oven to 300\u00b0.
Reserve 1 cup dry cake mix. In a large mixing bowl, combine remaining cake mix, 1 egg and oil (mixture will be crumbly).
Press crust mixture evenly onto bottom and 3/4 of the way up the sides of a greased 9 x 13-inch pan.
You will need one 9 x 13-inch cake pan.
Pour pie filling into ungreased 9 x 13-inch cake pan.
Sprinkle all of dry cake mix (no egg, milk or oil) evenly over pie filling.
Cut thin slices of stick butter and scatter the squares over top of cake mix checkerboard-style.
Place in preheated oven at 350\u00b0 for 35 to 45 minutes.
Remove from oven and let cook for 10 to 15 minutes, then cut into squares.
Heat oven to 300\u00b0.
Reserve 1 cup of dry cake mix.
In large bowl, combine remaining cake mix, 1 egg and oil.
Press crust mixture evenly into bottom and 3/4 way up sides of a greased 13 x 9-inch pan.
In same bowl, blend cream cheese and sugar.
Add 3 eggs and reserved cake mix.
Beat 1 minute at medium speed.
At low speed, slowly add milk and lemon juice.
Mix until smooth. Pour into crust.
Bake 45 to 55 minutes until center is firm.
Top with filling.
Mix dry cake mix, 1 egg and melted margarine and press into a buttered 9 x 13-inch baking pan. Top with pecans and chocolate chips. Mix confectioners sugar, remaining 2 eggs and cream cheese. Pour over cake mix base. Bake at 350\u00b0 until bubbly and golden, about 45 minutes. When cool, cut into squares.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use a box of white cake mix (NO pudding) and substitute champagne - 1
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
ell combined.
Whisk the No Egg and water in a small
eed: 1 coffee mug.
Spray inside of mug lightly with cooking
easuring cup or microwave safe mug, Mix egg, milk, syrup, carrot and
Use a microwaveable coffee mug.
Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips and vanilla flavouring. . and mix again.
Put your mug in the microwave and cook for 1 minute or until middle is slightly ferm at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired. EAT!
This can serve 2 if you want to feel slightly more virtuous.
rease and flour a 9\" cake pan.Preheat oven to 350
1. Spray your microwavable mug with a non-stick spray.
2. Mix these ingredients in your mug: 4 tbs. of flour, 4 tbs. of chocolate powder (I used Milo), 4 tbs. of sugar (or add more if you want to have diabetes), 1 egg, 3 tbs. of milk, 3 tbs. of oil (add semi sweet chocolate chips if you like).
3. Microwave for 3 minutes on high.