Mug Cake - Take Two

After I received an email from HP reader Jody M. (comment added to first posting) I decided I'd give the mug cake a second try. She said she mixes all the wet ingredients first which is what I had suspected needed to be done. I did it with my Black & Decker Gizmo whisk (see 5/2/08 posting) and then mixed in the dry. I also added the chocolate chips, divided the batter into two large Pyrex dishes, and then micro-waved them for 2 1/2 minutes as she suggested.
Anyway . . . much better . . . as evidenced by the empty cup which I ate . . . before I went to get my camera!

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.