3 2 1 Microwave Cake Recipes

Steps:

• Spray a medium microwave-safe bowl with non-stick spray and set aside. In a mixing bowl, combine the butter, sugar, egg, vanilla extract, and milk; blend together. Combine the flour, cocoa powder, baking powder and salt; blend into the mixture until smooth. Pour into greased bowl.
• Cover and cook in the microwave on high for 2 to 2 1/2 minutes, or until cake springs back when touched. Since all microwaves cook differently, adjust the cooking time to accommodate your machine. To serve, let the cake cool five minutes, then cover the bowl with a plate and turn both bowl and plate upside down so the cake falls onto the plate.

Steps:

• Microwave the butter in a microwave-safe mug in 10-second increments until melted, 20 to 30 seconds. Crack the egg into a small bowl; add the vanilla and whisk to combine using a small whisk or fork. Pour the egg mixture into the mug over the butter and whisk to combine.
• Add the sugar, cocoa powder and salt and whisk until mostly smooth (a few lumps are O.K.). Scrape down the sides the best you can with a spoon or a small silicone spatula. Sprinkle with mini chocolate chips, if desired.
• Cook in the microwave on high for 1 to 1 1/2 minutes, or until a toothpick inserted in the center comes out mostly clean. Sift a little confectioners' sugar on top or serve with a scoop of vanilla ice cream, if desired. Dig in with a spoon.

Steps:

• Mix 1 package Angel Food cake mix with any other flavor cake mix (I like chocolate!). Store in an airtight container in your pantry. When the craving hits, just mix 3 tablespoons cake mix with 2 tablespoons of water in a coffee mug, and microwave on high for 1 minute. Instant dessert! Serving Size: Makes 46 servings (3 tbsp. mix per serving) Minutes to Prepare: 5 Minutes to Cook: 1 SERVING TIPS: Mix in mini chocolate chips, fruit, nuts, etc. for a different twist. Top with ice cream, hot fudge or caramel sauce, fruit, Reddi Whip, Cool Whip, a small amount of pre-made cake icing from a tub, your choice of flavor for the icing, or anything else you love! Stick a piece or two of tape or a label on the lid of the air tight container you are using to store the microwave cake mix in, and write the directions for the cake on top (3 tbsp. mix, 2 tbsp. water, 1 min. microwave) for an easy, help-yourself dessert for the whole family!

Steps:

• Mix flour, sugar, cocoa powder, baking soda, and salt in a large microwave-safe mug; stir in milk, canola oil, water, and vanilla extract.
• Cook in microwave until cake is done in the middle, about 1 minute 45 seconds.

Steps:

• Add 4 tbsp self-raising flour, 4 tbsp caster sugar and 2 tbsp cocoa powder to the largest mug you have (to stop it overflowing in the microwave) and mix.
• Add 1 medium egg and mix in as much as you can, but don't worry if there's still dry mix left.
• Add the 3 tbsp milk, 3 tbsp vegetable or sunflower oil and a few drops of vanilla essence and mix until smooth, before adding 2 tbsp chocolate chips, nuts, or raisins, if using, and mix again.
• Centre your mug in the middle of the microwave oven and cook on High for 1½ -2 mins, or until it has stopped rising and is firm to the touch.

Steps:

• 1. Mix together angel food cake mix and any other flavor cake mix (dry). Store in air-tight container. It will keep for months!
• 2. When ready for something sweet, mix 3 Tablespoons cake mix (shake container to mix first) and 2 Tablespoons water in a microwave safe coffee mug or small bowl.
• 3. Microwave on high 1 minute. Enjoy!
• 4. You can mix in mini chocolate chips nuts etc. as desired. We usually top it with ice cream.