Microwave Cake Food

MICROWAVE CAKE

Steps:

• Mix the box of cake mix, eggs, pie filling and applesauce till moist. Use a microwave safe bundt pan or substitute a microwave safe bowl that has a microwave safe cup or cone placed in the middle of it (to mimic a bundt pan). Pour mixture into the bowl around the cup.
• Bake on high for 6 minutes 30 seconds, turn and bake for another 6 minutes 30 seconds on high. Remove from oven and cover bowl with a dish and let stand for 5 minutes (this finishes the cooking process).
• Turn cake over onto dish and remove cone (cup) for a delicious quick dessert. Good hot with vanilla ice cream or whipped topping.

MICROWAVE CHOCOLATE PUDDING CAKE

Steps:

• Spray the inside of a microwave-safe 2-quart 8-inch square baking dish with cooking spray.
• Whisk together the flour, 1/2 cup of the brown sugar, 1/4 cup of the cocoa powder, baking soda and 1/2 teaspoon salt in a large bowl. Break up some of the larger brown sugar clumps with your fingers. Make a well in the center, add the buttermilk and oil and stir until everything is just combined. Scrape the batter into the prepared baking dish with a rubber spatula. Smooth the top.
• Put 1 cup water in a microwave-safe 2-cup or larger measuring cup. Microwave on high (at 100 percent power) until steaming hot, 2 minutes in an 1,100-watt oven or 3 minutes in a 700-watt oven. Add the remaining 1/2 cup brown sugar and 1/4 cup cocoa powder, the vanilla and 1/4 teaspoon salt, and whisk to dissolve the sugar. Pour over the batter in the baking dish. Do not stir in.
• Microwave the cake on high (at 100 percent power) until the top is mostly set and dry to the touch, 8 minutes in an 1,100- or a 700-watt oven. (If the cake is slightly wet in the center, that's OK; it will continue cooking as it sits.) Let cool for at least 30 minutes.
• When you cut into the cake, you will notice a gooey chocolate pudding layer at the bottom; be sure to scoop some with each serving. Serve the cake warm or at room temperature with ice cream.

BASIC MUG CAKES

Steps:

• Lightly butter 4 small microwave-safe mugs. Whisk 1/2 cup each sugar and buttermilk, 1/4 cup vegetable oil, 1 egg and 1/2 teaspoon vanilla in a large bowl until smooth, about 2 minutes. Whisk in 1/2 cup flour, 1/8 teaspoon baking soda and a pinch of salt until just combined. Pour 1/3 cup batter into each mug. Microwave, one at a time, until puffed and a toothpick inserted into the center comes out clean, about 2 minutes. (Continue microwaving in 15-second intervals, if needed.) Let cool slightly. Top as desired.
• Variations
• Confetti: Make Basic Mug Cakes, adding 2 teaspoons rainbow sprinkles to each mug before adding the batter; stir. Top with whipped cream and more sprinkles.
• Strawberry Shortcake: Make Basic Mug Cakes, adding 1 chopped strawberry and 1 tablespoon white chocolate chips to each mug before adding the batter; stir. Top with more chopped strawberries.
• Triple Chocolate: Make Basic Mug Cakes, using only 1/3 cup flour; add 2 tablespoons Dutch-process cocoa powder with the flour. Top with chocolate ice cream and chocolate sprinkles.
• Chocolate Chip: Make Basic Mug Cakes, using dark brown sugar instead of granulated. Add 1 tablespoon mini chocolate chips to each mug before adding the batter; stir. Top with vanilla ice cream and more mini chocolate chips.
• Gluten-Free Blueberry Cheesecake: Lightly butter 4 small microwave-safe mugs. Microwave 8 ounces cream cheese in a large microwave-safe bowl until soft, about 30 seconds. Whisk in 1 large egg, 1/4 cup confectioners' sugar (make sure your brand is gluten-free), 2 tablespoons cornstarch, 1 teaspoon each lemon juice and vanilla, and a pinch of salt. Pour 1/4 cup batter into each mug; stir 1 teaspoon dried blueberries into each. Microwave, one at a time, until puffed, about 2 minutes. (Continue microwaving in 15-second intervals, if needed.) Let cool slightly. Top with blueberry preserves.

5-MINUTE MICROWAVE CHEESECAKE RECIPE BY TASTY

Steps:

• Melt the butter in a small microwaveable ramekin. Tilt the ramekin to coat the sides.
• Crush the graham crackers into fine crumbs, then add to the ramekin with the butter and mix well. With a spoon, press the crust evenly against the bottom of the dish.
• In a small bowl, combine the cream cheese, sugar, and vanilla, stirring until there are no lumps.
• Spread the filling on top of the graham cracker crust.
• Microwave for at least 4 minutes, 45 seconds at a time, at half power. Make sure the cheesecake does not bubble over the sides of the ramekin.
• Chill in the freezer for at least 30 minutes, until completely cool to the touch.
• With a knife, loosen the edges of the cheesecake, then invert onto a plate, or eat straight from the dish.
• Top with a few raspberries.
• Enjoy!

MICROWAVE CAKE MIX

Steps:

• In a bowl, combine the sugar, flour, cocoa and baking powder. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 3 batches (6 cups total)., To prepare cake: In a bowl, combine 2 cups mix, eggs, mayonnaise and milk; mix until combined. Pour into a well-greased 8-in. round microwave-safe casserole dish. Microwave at 50% power for 5-1/2 minutes. Microwave on high 3-1/2-5 minutes longer or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from dish to a wire rack. Frost when completely cooled.

2-MINUTE EGGLESS MICROWAVE CHOCOLATE CAKE

Steps:

• Mix all dry ingredients in a microwave safe mug with a fork, add all wet ingredients and mix thoroughly until its a smooth and running liquid. place mug in microwave and set on full power for 2 minutes after the timer has gone off, let cake sit in microwave for 30 seconds. serve plain, dusted with sugar,with vanilla ice cream or whipped cream -- whatever catches your fancy.
• HAPPY MICROWAVING!

MICROWAVE MUG CAKE

Steps:

• Add 4 tbsp self-raising flour, 4 tbsp caster sugar and 2 tbsp cocoa powder to the largest mug you have (to stop it overflowing in the microwave) and mix.
• Add 1 medium egg and mix in as much as you can, but don't worry if there's still dry mix left.
• Add the 3 tbsp milk, 3 tbsp vegetable or sunflower oil and a few drops of vanilla essence and mix until smooth, before adding 2 tbsp chocolate chips, nuts, or raisins, if using, and mix again.
• Centre your mug in the middle of the microwave oven and cook on High for 1½ -2 mins, or until it has stopped rising and is firm to the touch.

SINGLE SERVING MICROWAVE CAKE

Steps:

• Melt the butter about half wasy, just so it's really easy to stir.
• Add the sugar and mix together.
• then add the egg and beat inches.
• Add the flour and jelly or whatever you chose and blend together.
• microwave for 1 minute 30 seconds.

MICROWAVE MINI ANGEL FOOD CAKE

Steps:

• Put cake mix, water, and vanilla in a microwave-safe mug and stir until well combined.
• Microwave on high for 1 minute.