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 1/2 Tablespoons water

DIRECTIONS

• Step-by-step photos below.

1. Using a large microwave safe mug, spray the inside with non-stick cooking spray.
2. Next, mix the first 5 dry ingredients in the mug.
3. After mixing well, make 3 depressions in dry ingredients.
4. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third depression. Pour water over top. Mix well until smooth using a fork.
5. Place in microwave and cook on high for *2 minutes, uncovered.
6. Check with toothpick to make sure it comes out clean. Be sure not to overcook!
7. Top with whatever you like – powdered sugar, frosting, chocolate chips, caramel or 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!

(Source:  sweetlittlebluebird.com)