Ingredients
5 Tablespoons flour (all-purpose)
4 1/2 Tablespoon sugar
2 teaspoons cocoa (unsweetened)
1/4 teaspoon baking soda
Dash of salt
1/2 teaspoon white vinegar
1/4 teaspoon pure vanilla extract
2 teaspoons vegetable oil (or canola)
4 Tablespoons brewed coffee (cold or room temperature)
1/2 Tablespoon Kahlúa
Directions
Using a large microwave safe mug, spray the inside with non-stick cooking spray.
Next, mix the first 5 dry ingredients in the mug. After mixing well, make 3 depressions in dry ingredients. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third depression. Pour coffee and Kahlúa over top. Mix well until smooth using a fork.
Place in microwave and cook on high for *2 minutes, uncovered. Check with toothpick to make sure it comes out clean. Be sure not to over cook!
Top with whatever you like - powdered sugar, frosting, chocolate chips, whipped cream! Enjoy hot or cold!
TIPS:
Each microwave cooks differently, adjust time accordingly! One person made the cake in 1 minute 40 seconds, and another in 1 minute 20 seconds. If you overcook the cake, it may ruin it. Be sure to watch as it bakes.
If you want a neater mug cake, mix the cake batter in a small bowl, then pour the batter in the mug.
You can add mini chocolate chips to the batter for a super rich chocolate cake...or do what I did, throw some on top after you make it, while it's still warm! Mmm, mmm good!