5-Minute Cake

 

Several months ago Wes and I were making cookies, and he thought it would be a good idea to heat up some cookie dough in the microwave. The goal was to get warm cookie dough, but instead he cooked it into a cookie! Perhaps this is obvious to most people, but it gave me the idea to try and create a quick cake you could make in the microwave for those late-night cravings. It took several attempts with different ingredient ratios and cook times, but I think I’ve got it down! 

The texture is a little different than “normal” cake – a bit spongier I would say {but not in a gross/squishy kind of way.} When you add the creamy frosting, however it becomes much less noticeable.

This dessert is the perfect size to split without feeling like you got jipped {or of course the perfect size for one… now and later :)}

 
5-Minute Cake

PREP TIME 3 minutes COOK TIME 2 minutes YIELDS 1 cake

Ingredients:
Cake

  • 1 egg
  • 1 tablespoon butter, melted
  • 1 tablespoon oil
  • 2 tablespoon milk
  • 3 tablespoon sugar
  • 1 teaspoon vanilla
  • 2/3 cups Pamela’s Baking & Pancake mix {or other gf all purpose flour}
  • {optional: 2 TBS chocolate, for a chocolate cake!}

Frosting

  • 2 tablespoons butter, melted
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla
  • ~2 cups powdered sugar {add slowly, until desired thickness is achieved}

Directions:
Combine all ingredients for cake in a small bowl, then scrape into a greased 16oz baking dish with a spatula. Cook for 2 minutes in the microwave {check with toothpick if you’re unsure of “done-ness” – it will come out clean if it’s done!} After the cake is done, you can let it sit in the dish for a couple minutes while you make the frosting, or dump it out on a plate to help it cool even faster. Either way, after the cake has cooled a couple of minutes, frost that baby up and enjoy!

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