Thursday, November 13, 2008

Wonderful, but Dangerous Cake Recipes for 2

A neighbor gave me this recipe. It is amazing! This is what her recipe cautioned:

"And why is this the most dangerous cake recipe in the world? Because now we're all only five minutes from...(delicious) cake any time of the day or night!!!"

That is a problem! I personally have only had this cake recipe in my hands for 1 week, but I've made it 4 times! So here's my caution: try this recipe at your own risk!

Fortunately, I have modified it a bit for you so it's not AS BAD for you as it was, but just because it has some healthy ingredients, doesn't mean you should make it for yourself every day. I will include a few variations that I've made from the original chocolate cake -the original was the same as #1, it just used white flour. My favorite is still the chocolate with whole-grain flour, but the others are good too. This is a gluten-free recipe if you use gluten-free flour.

Get creative! Try a variation! This is an easy recipe to have fun with because it uses so little ingredients. If you mess up, you're not out by much. If you do make a good one, will you post the recipe as a comment for all of us to enjoy?

1. Dangerous Chocolate Cake-In-A-Mug
1 Cocoa Mug
4 Tbsp. whole-grain flour (try spelt, barley, oat, brown rice, wheat, or a combination)
4 Tbsp. sugar
2 Tbsp. cocoa
1 Egg
3 Tbsp. milk
3 Tbsp. oil
1/4 tsp. vanilla
dash of salt
3 Tbsp. chocolate chips (optional)

Add dry ingredients into a mug, mix well with a fork. Add egg, mix thoroughly. Pour in milk, oil, vanilla, and salt and mix well. Add chips (optional). Put mug in microwave, and cook for three minutes on full power (1000 Watts).

Cake will rise over top of mug, do not be alarmed! Allow to cool a little; tip onto a plate if desired. Eat!! (This will serve two if you are feeling slightly virtuous).

2. Dangerous Spice Cake-In-A-Mug
1 Cocoa Mug
4 Tbsp. whole-grain flour (try spelt, barley, oat, brown rice, wheat, or combination of a few)
4 Tbsp. sugar
1 Egg
3 Tbsp. milk
3 Tbsp. oil
1/4 tsp. vanilla
dash of salt
1/8 tsp. cinnamon
1/8 tsp. nutmeg
1/16 tsp. allspice

Add dry ingredients into a mug, mix well with a fork. Add egg, mix thoroughly. Pour in milk, oil, vanilla, salt and spices and mix well. Add chips (optional). Put mug in microwave, and cook for three minutes on full power (1000 Watts).

3. Dangerous Pumpkin Cake-In-A-Mug
1 Cocoa Mug
4 Tbsp. Brown Rice flour
4 Tbsp. sugar
1 Egg
3 Tbsp. milk
3 Tbsp. pumpkin Puree
1/4 tsp. vanilla
1/4 tsp. pumpkin pie spice (or 1/8 tsp. each of cinnamon and nutmeg)

Add dry ingredients into a mug, mix well with a fork. Add egg, mix thoroughly. Pour in milk, oil, vanilla, salt and spices and mix well. Add chips (optional). Put mug in microwave, and cook for three minutes on full power (1000 Watts). This is a gluten-free, low-sodium, low-fat recipe. It is good, but tastes more like a pumpkin muffin than a cake.

15 comments:

Cherylyn said...

I need a healthy recipe for something "pumpkiny" to make for my Hypnobabies class on Saturday. I thought about my pumpkin spice cake, but I want to do something more healthy (no cake mix). I need something for about 10-12 people. Any suggestions?

Heather Smith said...

How about Chocolate Pumpkin Cake? I found this in the Deseret News Last week and it looks really good. It was adapted to be more healthy by reducing the fat and it seems like it would be really good. Not extremely healthy, but for a dessert it looks okay. You could try using a whole grain flour instead of the all-purpose flour. If you don't have the liquid egg substitute then just try making it with the 3 large eggs, plus one yolk from the original recipe.

http://www.deseretnews.com/article/1,5143,705262139,00.html

Heather Smith said...

Also on the Chocolate Pumpkin cake, if you don't have buttermilk you can use the following for a substitute:

1 C. milk mixed with 1 Tbsp. of vinegar and let that sit for about 5 min. (makes 1 C. buttermilk substitute)

Heather Smith said...

Another Pumpkin recipe I've been wanting to try but haven't is Peter Pumpkin Squares. It looks good. I think if I made it, I'd try it with whole oat flour instead of the all-purpose. Good Luck! Let me know how it turns out!

Peter Pumpkin Squares

1 can (16 ounces) pumpkin
1 1/2 cups brown sugar
4 eggs
3/4 cup cooking oil
1 1/2 cups all-purpose flour
1 1/2 cups rolled oats
1 Tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
Margarine or butter to grease the pan

1. Preheat oven to 350 degrees.
2. In a medium bowl, stir together the pumpkin, brown sugar, eggs, and oil. Mix well.
3. In a large bowl, mix the flour, oats, cinnamon, baking powder, and baking soda.
4. Add the pumpkin mix to the flour mix. Stir well.
5. Grease a 9" x 13" baking pan with butter or margarine.
6. Pour the batter into the greased baking pan.
7. Bake for 30 minutes.

Cherylyn said...

Those sound great! I think I'll try making the pumpkin squares. Do you know if they can be served cold?

Cherylyn said...

I'm also going to try these cake-in-a-mug recipes tonight for family home evening since the kids can mix their own :)

Heather said...

I think the pumpkin squares would be fine cold - in fact I prefer similar recipes to it cold over warm (I've never made it myself though so let me know).

Cherylyn said...

The cake in a mug recipes were a huge hit for the kids. I had to help them with the measurements, but they each got to mix their own cake and then eat it! We made one of each just so we could share and try each one. The chocolate was my favorite, but the kids seemed to prefer the spice in general. They even threw some chocolate chips into each one, regardless of the flavor, for some excitement. They're pretty rich and I couldn't have finished one by myself. We used oat flour for all of them.

Cherylyn said...

The Peter Pumpkin Squares were a hit! I used oat flour instead of white flour, and 3/4 cup honey instead of 1 1/2 cup brown sugar. I also increased the pumpkin puree by an additional 3/4 cup instead of using oil. I made them last night and put them in the fridge to take my class this morning. Everyone who tried them loved them, and my kids were glad I brought home leftovers for them. Thank you!

Heather said...

Oh good! I'm glad they turned out. Thanks for posting your recipe variations!

Heather said...

I made those peter pumpkin squares. They turned out good but I'd add 1 tsp. salt to them to enhance the flavor. They are a little bland with the recipe as is.

Heather said...

Here's another recipe for the cake in the mug. It says it's gluten-free, dairy-free and sugar-free.

http://realfoodliving.com/recipes/mug-o-cake-gluten-free-dairy-free-sugar-free

Heather said...

Here's a post about a carmel sauce topping to put over the cake - it's sounds yummy!

http://bloggingitswhatsfordinner.blogspot.com/2009/03/most-dangerous-chocolate-cake.html

Julie said...

Try this version I found (not whole grain though). It only uses the egg white so the texture turns out way better. Not nearly as gummy or rubbery.
Improved Chocolate Microwave Mug Cake

3 tablespoons unsweetened cocoa
2-3 tablespoons sugar (according to desired sweetness)
1 tablespoon flour
3 tablespoons milk
3 tablespoons vegetable oil, such as canola
3 tablespoons egg white or plain Egg Whites in a carton
1/4 teaspoon vanilla
optional:
1 teaspoon chocolate chips
Mix dry ingredients. Add milk, oil, egg white and vanilla. Stir vigorously for 2 minutes, making sure to get all ingredients incorporated. Sprinkle chocolate chips on top, if desired. Bake in microwave for 2 minutes. Check to make sure it is cooked on the bottom by lifting it a little with a spoon. If it is runny, cook 10 seconds more at a time until done. Do not overcook, as it will be rubbery. It puffs up and may overflow, but that is OK, it deflates somewhat as it cools.

Heather said...

Thanks Julie - this looks great! I have noticed the rubbery texture on the cake if you overcook it...I'll have to try it with just the egg white.

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