Chocolate Mug Cake

I made this last night and as the pictures show you must have a really large mug as you can see it came right up to the top edge during cooking. I found it to be spongy and a bit rubbery perhaps because I used an extra large egg(?). I didn't have chocolate chips which would have helped give it a stronger chocolate taste I would think and it wasn't sweet enough for me. It is somewhat like the Betty Crocker Warm Delights but a lot cheaper to make.

(This came by way of HP reader Pam and my brother, both of whom had it passed on to them.)

See take Two on Thursday, 2/5/09
Comment from HP reader: "Oh yes! I have been making this cake for a year or so. Because I have NO discipline and ate the whole thing I decided to make it in two smaller cups. Then I micro only 2 1/2 minutes. I save the second and don't feel quite as sinful! I like the texture and yes, the bits are nice. I have used both peanut butter or butterscotch. I think the mint flavored chips would be good too. "
- Jody M.