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Saturday Share Recipe - Chocolate Cake in a Cup

Saturday, July 20, 2024 20:24

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Yesterday, I made a large chocolate birthday cake today for my son-in-law whose party was today. I love chocolate—especially chocolate cake.

Many of you love it too, but you don’t make it because you may think it’s difficult, time-consuming, or you don’t want an entire cake hanging around and tempting you.

That’s why I came up with Chocolate Cake in a Cup, a little recipe that makes 4 small cakes which are delightfully delicious, easy to make, and won’t send your calorie count into the stratosphere.

I shared this recipe several years ago so I’m reprinting it for you today.

CHOCOLATE CAKE IN A CUP

Ingredients
4 tablespoons self-rising flour
3 tablespoons of white or brown sugar (Use an extra tablespoon if you really want a sugar bite.)
2 tablespoons cocoa
1 egg, beaten
3 tablespoons milk
3 tablespoons oil (canola, safflower, sunflower, or generic vegetable oil)
3 tablespoons chocolate chips

1/2 teaspoon vanilla extract

2 tablespoons chopped pecans or other nuts, optional

Directions

Into a small mixing bowl or measuring cup, place the egg, oil, sugar, and milk. Mix well.

Add in the other ingredients except for vanilla and mix well. Add the vanilla extract and mix well.

Evenly distribute the batter into the 4 coffee cups. Microwaves vary in the way they cook. In my microwave, I cook these for 2 minutes at 1000 watts power. The cakes rise beautifully.

Depending on your microwave, lightly touch the top of a cake when time is up. If it “springs” back when touched, it’s done. If you think you need to cook longer, do it in 10 second increments. Don’t overcook.

Remove from microwave and allow to cool a few minutes. You can serve it now as is or with a dollop of whipped cream or scoop of ice cream.

Even better, make a batch of my chocolate frosting. This makes 2 cups so save what’s left in small freezer bags so you can defrost a small batch when needed.

BEST CHOCOLATE FROSTING

Ingredients
1 stick) softened butter (I set 1 out a couple of hours before I make the cakes so it softens.)
2/3 cup Hershey’s Cocoa Powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Directions

Cream butter. Lower speed and add milk. To that slurry mixture, slowly add the powdered sugar and cocoa. Beat on medium speed until mixture is smooth and creamy.

Add the vanilla last and beat well. If the frosting is a little thick, add a tiny bit more milk, teaspoon by teaspoon, until consistency is perfect. Makes about 2 cups of frosting that’s so delicious you’ll be tempted to eat it like candy.

TAKEAWAY TRUTH

It’s such an easy way to make a dessert that’s delicious and fast. Let me know if you try this.

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Joan Reeves aka SlingWords: The Word Slinging Adventures of Joan Reeves

Source: https://slingwords.blogspot.com/2024/07/saturday-share-recipe-chocolate-cake-in-cup.html

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