Chocolate Raspberry Mug Cake
Prep Time: 5 Minutes
Cook Time: 2 Minutes
Serves 1 Serving
Difficulty Easy
Ingredients
- 1 1/2 tsp. Crisco® Pure Canola Oil (or Crisco® All-Vegetable Oil)
- 1/2 tsp. Spice Islands® Pure Vanilla Extract
- 1 egg, lightly beaten
- 3 Tbsp. all-purpose flour
- 1 Tbsp. cocoa powder
- 2 Tbsp. granulated sugar
- 1/2 tsp. Clabber Girl® Baking Powder
- 1/4 tsp. salt
- 1 Tbsp. white chocolate chips
- 8 raspberries, fresh or frozen
- whipped cream and raspberries for garnish; optional
Directions
- In a 12 oz. or larger microwavable coffee mug, mix together the oil, vanilla, and egg until well blended.
- In a small bowl, whisk together the flour, cocoa, sugar, baking powder, and salt.
- Stir the flour mixture into the mug and blend completely.
- Stir in the white chocolate chips.
- Gently push the raspberries just under the surface of the batter.
- Microwave on full power for 1 1/2 – 2 minutes.
- Carefully remove from microwave and allow to cool for 1 minute.
- Garnish with whipped cream and more raspberries if desired.
