Microwaved Cake in a Mug

February 11, 2009

I received an email from someone about chocolate mug cake and it struck me as something interesting to share.  Following Meghan’s advice, I no longer use my microwave–it is still in my kitchen, but is unplugged. I have read a bit on microwaving and since it does not make my food any better, I decided it is not worth it–especially since it sometimes makes food worse. Apart from taste, etc., the worse thing about microwaving (for me) is how quickly food heats up, only to cool down so quickly. When I heat things in the oven, they seem to retain their heat for longer periods of time. Additionally, it bothers me when microwaved food changes as it cools. Sometimes starchy foods like pasta either get super-floppy or unusually crisp. Either way, I don’t like it.

I would never indulge in the following recipe because it seems quite disgusting:

5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar 
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug

“Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to feel slightly more virtuous).
And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at anytime of the day or night!”

I have problem with this recipe for a few reasons (besides the fact that it’s microwaved). 
(1) I am trying to get away from foods being ‘bad’, ‘forbidden’, ‘dangerous’ and ’sinful.’  Food cannot be any of these things and it is a bad habit to get into relating eating–even unhealthy or unwise eating–with morality.
(2) No one needs chocolate cake at any time of day or night. To think in these terms is, again, dangerous and also gluttonous. As Meghan has helped me to see, there is nothing wrong with wanting to have cake (within reason), but go about it in a healthy way. Take time to prepare a great cake with good quality ingredients and invite friends and family over to share–don’t make sad and personal cake in a coffee mug.

Entry Filed under: 12 Grain Program, Diet Rehab, Food, Grain of the Week, Health, Meghan Telpner. Tags: , , .

4 Comments Add your own

  • 1. Breanna  |  February 12, 2009 at 11:43 am

    The only thing I use my microwave for is to heat up my “Magic Bag” for my neck.

    This concept of microwavable cake in a cup has made me laugh so much.

    Have you seen the bacon cheese weave?
    http://foodproof.com/photos/full/bacon-cheese-roll-1290

    My heart hurts just thinking about it… gross.

  • 2. Mel  |  February 12, 2009 at 3:54 pm

    I love chocolate as much as the next person but you can’t be so desperate that you have to make a cake in a mug in a microwave. In my opinion, if I’m going to eat chocolate it’s going to be good. But really, I can’t get past the bacon cheese weave thing so can’t really be a good judge of cake in a cup. The bacon thing makes me think a hideous recipe called the “Wife Saver” which includes a dozen eggs and a loaf of bread. Oy.

  • 3. Liz Taylor  |  February 12, 2009 at 10:48 pm

    Oh my! The bacon-cheese-weave is, perhaps, one of the worst things I’ve ever seen! Hideous!

    Mel: I’m curious–I must know more about the ‘Wife Saver!’

  • 4. Mel  |  February 17, 2009 at 3:35 pm

    Ah the wife saver…not sure why I even know about it – it’s really not something I would ever make. Perhaps it comes from attending many an office pot luck. Or running long distances with women that frequently entertain numerous guests at breakfast time. I believe it’s like a giant, baked french toast concoction – 16 slices of bread, 16 slices of ham or bacon, 16 slices of cheese – a dozen eggs. Everything is layered on top of each other and then the eggs are beaten and poored over top. And voila – in the morning the whole thing is baked in the oven. I think what bothers me more than anything is the name. So 1950’s. I suppose one could make a healthier version of this dish, but why?

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Grain of the Week: MILLET is a tiny, round grain that can be white, gray, yellow or red. Like barley, it can be pearled and hulled, but it can also be cracked and this is often how it is found in cereals. Millet is a great source of phosphorous and magnesium. Phosphorus plays a roll in virtually every cell in the body. Phosphorus also helps the body to metabolise fats. A cup of cooked millet provides approximately 24.0% of the daily phosphorus needs. Plain, cooked (boiled) millet can be a bit bland--be sure to season your millet well.

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