EASY MICROWAVE CHOCOLATE CAKE
This is a quick and easy chocolate cake you can cook in the microwave in 2 minutes. And it tastes great. Really! The consistency is dense and cakey. It would go well with chocolate (or your favorite) chips, nuts, or served warm with hot fudge. This cake, 'born' out of a pregnancy craving, worked out amazingly!
Provided by Laura
Categories Desserts Cakes Chocolate Cake Recipes
Time 8m
Yield 2
Number Of Ingredients 9
Steps:
- Spray a medium microwave-safe bowl with non-stick spray and set aside. In a mixing bowl, combine the butter, sugar, egg, vanilla extract, and milk; blend together. Combine the flour, cocoa powder, baking powder and salt; blend into the mixture until smooth. Pour into greased bowl.
- Cover and cook in the microwave on high for 2 to 2 1/2 minutes, or until cake springs back when touched. Since all microwaves cook differently, adjust the cooking time to accommodate your machine. To serve, let the cake cool five minutes, then cover the bowl with a plate and turn both bowl and plate upside down so the cake falls onto the plate.
Nutrition Facts : Calories 433.1 calories, Carbohydrate 53.8 g, Cholesterol 141.2 mg, Fat 21.4 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 12.6 g, Sodium 233.1 mg, Sugar 27.1 g
CHOCOLATE-CARAMEL MICROWAVE MUG CAKE
Perfect for a late-night sweet fix.
Provided by Grant Melton
Number Of Ingredients 9
Steps:
- Place the flour, sugar, cocoa powder, baking powder and salt into an 8-ounce mug and mix with a fork until combined
- Add the vegetable oil and milk, and mix until smooth
- Place a sugar-free chewy caramel into the middle of the cake batter then microwave for 1 minute and 30 seconds
- Serve warm
CHOCOLATE CHIP CARAMEL CAKE
This wonderfully indulgent cake with chocolate chip and caramel is an absolute delight!
Provided by Erren Hart
Categories Dessert
Time 50m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 f/ 170c degrees.
- Grease a 9-inch silicone pan.
- Sift the flour, salt, and baking powder together into a large mixing bowl.
- In a large mixing bowl, beat the butter, brown sugar, dark brown sugar and superfine sugar until fluffy.
- Mix in the eggs one at a time, then add the vanilla.
- Mix in the flour mixture by hand until combined.
- Fold in the chocolate chips.
- Spread the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until set golden brown.
- Set aside to cool.
Nutrition Facts : Calories 657 kcal, Carbohydrate 108 g, Protein 6 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 96 mg, Sodium 299 mg, Fiber 2 g, Sugar 91 g, ServingSize 1 serving
CHOCOLATE CHIP CARAMEL CAKE
When I want to serve a treat that's pretty and delicious, I make this scrumptious cake. Dotted with chocolate chips and topped with caramel icing, pecans and a chocolate drizzle, it's absolutely irresistible! -Michele VanDewerker, Roseboom, New York
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, beat the first five ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. Pour into a well-greased and floured 10-in. fluted tube pan. , Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For topping, combine the butter and brown sugar in a saucepan; bring to a boil, stirring constantly. Boil for 2 minutes. Stir in milk and vanilla. Return to a boil; remove from the heat and cool slightly. Add confectioners' sugar; beat on high with a portable mixer for 30 seconds or until thickened. Drizzle over cake. Sprinkle with nuts., In a microwave, melt chips and shortening; stir until smooth. Drizzle over top.
Nutrition Facts : Calories 317 calories, Fat 12g fat (6g saturated fat), Cholesterol 11mg cholesterol, Sodium 359mg sodium, Carbohydrate 50g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE CARAMEL MUG CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 10m
Yield 1 serving
Number Of Ingredients 13
Steps:
- Put the flour, sugar, cocoa, pecans, baking powder and salt in a 12-ounce microwave-safe mug. Combine well with a fork. Add the milk, vegetable oil and vanilla and mix well until smooth. Add the chocolate chips and caramel pieces and submerge them in the batter. Wipe the mug to clean.
- Microwave on high for 90 seconds. Let cool for 1 to 2 minutes in the microwave before topping with the marshmallow creme (or vanilla ice cream) and drizzling with caramel sauce.
GOOEY CHOCOLATE MICROWAVE MUG CAKE WITH CARAMEL SAUCE AND PEANUTS
You don't need an electric mixer, oven, or cake stand to enjoy this decadent single serving of cake. It's mixed, cooked, and served in a mug.
Provided by Katherine Sacks
Categories Tested & Improved Quick & Easy Cake Microwave Peanut Chocolate Dessert
Number Of Ingredients 12
Steps:
- Mix flour, sugar, cocoa powder, baking powder, and salt in mug. Add cream, oil, and 3 Tbsp. water and mix until smooth. Using a spoon, make a well in the center; spoon half of the caramel sauce into well. Microwave on high 60 seconds. Carefully remove from microwave. Top with ice cream (if desired), peanuts, and remaining caramel sauce. Serve immediately.
MICROWAVE CHOCOLATE CAKE
Microwave Chocolate Cake cooks into a light, moist chocolaty dessert. "A farm wife with four children, I've made this cake many times," says Mary Brenneman of Tavistock, Ontario.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 9 servings.
Number Of Ingredients 17
Steps:
- In a bowl, combine the first five ingredients. Stir in water, oil, vinegar and vanilla until well blended. Pour into an ungreased 8-in. square microwave-safe dish. , Microwave on high for 3-5 minutes, turning the dish every minute, or until a toothpick inserted in the center comes out clean. , In a 1-qt. microwave-safe bowl, combine sugar, cornstarch and cocoa. Stir in water and salt. Microwave 30 seconds more. Stir in butter and vanilla. Serve with warm cake.
Nutrition Facts : Calories 351 calories, Fat 10g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 236mg sodium, Carbohydrate 64g carbohydrate (43g sugars, Fiber 1g fiber), Protein 3g protein.
MICROWAVE CHOCOLATE MUG CAKE
This is my own version of the chocolate microwave mug cake. This chocolaty fudgy treat is truly decadent and great for nights when I need a yummy dessert that is ready in less than 10 minutes! Chocolate chips make this recipe even better.
Provided by safinabakes1231
Categories Desserts Cakes Chocolate Cake Recipes
Time 7m
Yield 1
Number Of Ingredients 9
Steps:
- Mix flour, sugar, cocoa powder, baking soda, and salt in a large microwave-safe mug; stir in milk, canola oil, water, and vanilla extract.
- Cook in microwave until cake is done in the middle, about 1 minute 45 seconds.
Nutrition Facts : Calories 603.1 calories, Carbohydrate 82 g, Cholesterol 3.7 mg, Fat 30.4 g, Fiber 4.4 g, Protein 6.9 g, SaturatedFat 3.2 g, Sodium 470.2 mg, Sugar 52.5 g
CHOCOLATE CHIP-CARAMEL POKE CAKE
Enjoy this delicious caramel topped chocolate cake made using Betty Crocker™ Super Moist™ cake mix and frosting - a perfect dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 15
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
- In large bowl, beat cake mix, buttermilk, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Sprinkle with chocolate chips; press gently into batter.
- Bake 35 to 43 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Spray meat fork or other long-tined fork with cooking spray. Poke warm cake every inch with fork tines. Pour caramel topping over cake. Cool completely, about 1 hour.
- In medium microwavable bowl, microwave frosting 15 to 30 seconds; stir until very soft. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut tip off 1 corner of bag. Drizzle frosting across top of cake. For easy cutting, dip knife in hot water. Store covered.
Nutrition Facts : Calories 420, Carbohydrate 59 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 41 g, TransFat 1/2 g
MICROWAVE CHOCOLATE CHIP COOKIE RECIPE BY TASTY
Here's what you need: butter, brown sugar, sugar, baking powder, salt, vanilla extract, flour, chocolate chips, ice cream
Provided by Milloni Merchant
Categories Desserts
Time 30m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Add 2 tbsp butter, 1 tbsp brown sugar, 1 tbsp sugar, ¼ tsp baking powder, ⅛ tsp salt and ¼ tsp vanilla in a bowl and mix.
- Next, add 3 tbsp flour and 2 tbsp chocolate chips and mix thoroughly. Transfer the mix to a microwave-friendly bowl and heat for 60 seconds. Top with ice cream.
- Enjoy!
Nutrition Facts : Calories 705 calories, Carbohydrate 75 grams, Fat 43 grams, Fiber 3 grams, Protein 8 grams, Sugar 48 grams
CHOCOLATE CHIP CARAMEL CAKE
Make and share this Chocolate Chip Caramel Cake recipe from Food.com.
Provided by Elaine
Categories Dessert
Time 1h10m
Yield 1 cam, 14-16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees and grease and flour a 10" bundt pan.
- In a large mixing bowl, combine the first five ingredients. Beat on medium speed for 2 minutes.
- Stir in chocolate chips.
- Spread into a well-greased and floured 10" bundt pan.
- Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes, then invert onto a wire rack to cool completely.
- For topping, combine the butter and brown sugar in a saucepan and bring to a boil, stirring constantly. Boil for 2 minutes.
- Stir in milk and vanilla. Return to a boil.
- Remove from the heat and cool slightly. Add sugar; beat on high with a portable mixer for 30 seconds or until thickened. Drizzle over cake. Sprinkle with nuts.
- In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over top.
Nutrition Facts : Calories 353.6, Fat 14.6, SaturatedFat 6.2, Cholesterol 12.8, Sodium 407.5, Carbohydrate 54.2, Fiber 1.4, Sugar 43.5, Protein 4.6
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