Saturday, September 18, 2010
Chocolate Butterscotch Mug Cake: National Butterscotch Pudding Day
Want to make something more fun to celebrate the day? Try this adaptation from Rachael Ray's Chocolate Butterscotch Mug Cake. It's a different Cake in a Mug recipe. Under five minutes in the microwave! Originally from Stacey J. Miller's 101 Recipes for Microwave Mug Cakes!
Chocolate Butterscotch Mug Cake
3 tablespoons milk
3 tablespoons Canola oil
1/8 teaspoon Madagascar vanilla extract
1/8 teaspoon baking powder
4 tablespoons light brown sugar
2 tablespoons instant butterscotch pudding powder
4 tablespoons all purpose flour
2 tablespoons dark bittersweet chocolate chips
1 box of prepared butterscotch pudding mixed with store bought chocolate frosting
1. Prepare mug by coating the inside lightly with cooking spray. Pour all of the dry ingredients into a bowl.
2. Beat egg first with a spoon and mix in other liquid ingredients.
3. Add dry ingredients and mix until you’ve removed all lumps.
4. Pour the batter into the mug (don't fill more than halfway) and smooth the top with a spoon.
5. Thump mug firmly on the tabletop six times to remove excess air bubbles.
6. Place mug on top of a microwaveable small plate or saucer.
7. Bake for 3-4 minutes. Check for doneness by inserting a toothpick in the middle of the microwave mug cake and removing the toothpick. If the toothpick is dry, the mug cake is done.
8. Wait two minutes then run a butter knife along the inside of the mug and tip the cake into plate. 9. Position the mug cake so that the slightly rounded top is on top. It will look like a slightly overgrown muffin.
Optional: Frost the 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!
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