Want to make something more fun to celebrate the day? Try this adaptation from Rachael Ray's Chocolate Butterscotch Pudding Mug Cake. It's a different Cake in a Mug recipe. Under five minutes in the microwave! Adapted from Stacey J. Miller's 101 Recipes for Microwave Mug Cakes!
Chocolate Butterscotch Pudding Mug Cake
3 Tbsp milk
3 Tbsp Canola oil
1/8 tsp Madagascar vanilla extract
1/8 tsp baking powder
4 Tbsp light brown sugar
2 Tbsp instant butterscotch pudding powder
4 Tbsp all purpose flour
2 Tbsp dark bittersweet chocolate chips
1 box of prepared butterscotch pudding mixed with store bought chocolate frosting
Prepare mug by coating inside lightly with cooking spray. Pour all dry ingredients into bowl.
Beat egg first with spoon and mix in other liquid ingredients.
Add dry ingredients and chocolate chips and mix until you’ve removed all lumps.
Pour batter into mug (don't fill more than halfway) and smooth top with spoon.
Thump mug firmly on tabletop six times to remove excess air bubbles.
Place mug on top of microwaveable small plate or saucer.
Bake for 3-4 minutes. Check for doneness by inserting a toothpick in middle of microwave mug cake and removing toothpick. If toothpick is dry, mug cake is done.
Wait two minutes then run butter knife along inside of mug and tip cake into plate.
Position mug cake so slightly rounded top is on top.
Optional: Frost whole chocolate chip butterscotch microwave mug cake with prepared butterscotch pudding chocolate frosting. I prefer to dust with a little powdered sugar. The cake is already pretty rich!