Recipe by Melissa
"Cake mix in a mug that can be made in the microwave. Use any flavor of cake mix and corresponding flavor of pudding mix. For the glaze, Use a corresponding flavor of powdered mix, such as lemonade for lemon, cocoa for chocolate, etcetera."
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1 (18.25 ounce) package
yellow cake mix
1 (3.4 ounce) package
instant vanilla pudding mix
2 2/3 cups
powdered lemonade mix
I love this recipe and it makes a great gift but I use NO EGGS or egg substitute and skip the hassle of making the glaze. Instead I used 1 T. oil and 2 T. water to mix the batter. It still works out great without any egg. When it comes out of the microwave, immediatley top with about 5 chocolate kisses (let them get melty) and a little vanilla ice cream. It is FABULOUS!!! Enjoy!
This SO didn't work for me. It was WAY too eggy. My white cake mix when cooked in the mug looked and kind of tasted like sweetened scrambled eggs. When you look at the proportions, generally you use two eggs for an entire cake mix, and this was using one egg for 1/8 to 1/12 of the cake mix - you can understand the egginess. I will not even come close to making this again.
This is very good. I like both the lemon cake and the cocoa cake best, though I have tried almost every variation out there. It's great that you can make the mix for these ahead of time, and then just take it out when you've run into a PMS emergency. I like mine with chocolate syrup and a small scoop of ice cream.
TIP: If you don't like the eggy taste, use a couple tablespoons of applesauce. You'll still get the same end result, but without the eggy taste. With chocolate cake mix, do one tablespoon applesauce and one tablespoon creamy peanut butter. That's the great thing about this recipe, the ingredients are
flexible. This is just a base recipe. Use your imagination!
I found this recipe and was excited-I am inherently lazy and I like cake, and what could be easier? Anyway, the first time I used a whole egg to make one mugful of cake, and I agree that it was too eggy. The second time I tried an egg white, it was still a bit eggy but better. The third time I used powdered egg whites, which turned out quite good. I wanted to add this because some people were saying their kids made this....you could probably mix powdered egg whites in the mix originally before seperating it into bags-then you would only need to add water and oil! (wohoo no salmonella!)I read someone else was using plain soy milk instead of eggs, I will be trying that next.
I also was adding canned peaches or canned fruit (light) and the juice from them, cutting the cake into little pieces and pouring the fruit over them so the juice soaks into the cake evenly. It was quite tasty. Also works well using one serving of those plastic single serve fruit-in-a-cup things.
Excellent recipe to give as a gift or just for handy cake for one! I found that adding a tsp of vanilla to a vanilla cake/pudding combination makes it really taste like white cake.
The first attempt I made at this cake was like others before me...it had too much egg. So what I did is use the egg white instead and there was an impovement in the taste and texture. If you have the means, I recommend using a small egg rather than a large one or just use the egg white. I also didn't find it necessary to grease the mug.
I used a chocolate cake mix and chocolate pudding, and used just the egg white with the oil and water. It may not be "gourmet", but I thought this was quite good for a quick "chocolate fix", and my kids can make it up for a quick snack. (Just be careful . . . the mug and the cake get quite hot.) The texture of the cake somewhat reminded me more of an angelfood than a regular cake.
I used chocolate cake and pudding, and added chocolate chips and chopped walnuts. It turned out brownie like - plus high protein for my kids!
* Percent Daily Values are based on a 2,000 calorie diet.
Cake in a Mug
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 68
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