So, Sheila, have you tried it? If you do, would you post a picture please?

Sounds good but to much work for one mug cake for me...thank goodness as cake is my downfall.

Seems like you could mix up a batch of it to make several mugs worth, then just add the correct amount (8 tbls) to a mug with the water and oil mixed in. Sounds a lot tastier and bit healthier than cake mix with all the additives and artificial ingredients they have.

That's similar to the 123 cake. We had that here a few years ago. Really good and easy.

https://www.kenarry.com/1-2-3-cake/

Here's one example. It is very good.

Print

1-2-3 Cake: A Single-Serving Dessert in a Cup

Prep Time 2 minutes

Cook Time 1 minute

Total Time 3 minutes

Author Carrie Ypma

Ingredients

• 1 box of cake mix any flavor
• 1 box of angel food cake mix
• 1 gallon sized sealable storage bag
• 1 microwaveable 12 oz coffee cup
• Water
• Whipped cream optional
• Sprinkles optional

Instructions

1. Pour both boxes of cake mix into a gallon sized sealable storage bag and shake to thoroughly combine the mixes.

2. Put 3 tablespoons of the combined cake mix in a microwaveable coffee cup. Seal and set aside the remaining cake mix to enjoy 1-2-3 Cake another day.

3. Add 2 tablespoons of water.

4. Stir the water and cake mix together to form a batter. Be sure to scrape the bottom of the mug to get all the cake mix granules wet.

5. Cook for 1 minute in the microwave.

6. Be careful when you remove the hot cup from the microwave. The resulting cake will fill about half the cup and have a spongy appearance.

7. Top with whipped cream and sprinkles. Enjoy this warm, delicious dessert!

Dunkin Hines actually sells cake in a mug mix!

Yeah, I'd think so, olychick. Sheila joyce, I appreciate your recipe and you know that like you many avoid processed and packaged "food" products and not wonder about the chemistry set-like sounding ingredients that are typically included. Or the inclusion of transfat, still in many processed "foods". I'd prefer to use real ingredients and never use a cake mix for anything. I'll look forward to trying it.

These are good and you don't have to bake an entire cake. So if you are craving some cake, these are quite tasty. I made one that was a coffee cake recipe that was delicious!

I don't have a digital camera, Moni, but it is not anything pretty to look at. Just a quick treat when you want one. I haven't tried it yet, but I am assuming this will be tastier than the one using cake mixes, which was somewhat disappointing. I definitely prefer cakes made from scratch to any boxed mix.

I'll try it! Most of her recipes have been hits for me. Not so much my waistline but everyone needs an occasional treat. :)

I tried it recently. 123 is better I think.

I should try this next time hubby has a craving for chocolate cake. I doubt he knows such a thing exists and would be surprised to get instant cake!

I make my mix by the jar and then get about 10 servings. You should only have to add water or milk and that's it.

That's way too much sugar in PW's recipe, especially in ratio to the chocolate and flour.

Has anyone done a calorie count on the Pioneer Woman's chocolate cake?

wow!! that recipe is a blood sugar explosion !!! YIKES!

Well, it's cake! The ratios seem okay to me. Most recipes I've seen for chocolate cake have more sugar than flour.

Most of the recipes I see have equal sugar and flour for chocolate cake. Here's a list of ingredients for Duncan Hines Deluxe Premium Devil's Food Cake mix and since sugar is the first ingredient + dextrose + maltodextrin farther down, there's more sugar than flour. And look at the rest of the junk. I think PW's is much preferable, at least for me:

Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron,
Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening
(Partially Hydrogenated Soybean Oil, Propylene Glycol Mono- and Diesters
of Fats, Mono and Diglycerides), Cocoa Powder processed with Alkali,
Dextrose, Leavening (Sodium Bicarbonate, Dicalcium Phosphate, Sodium
Aluminum Phosphate, Monocalcium Phosphate). Contains 2% or less of:
Modified Corn Starch, Wheat Starch, Polyglycerol Esters of Fatty Acids,
Salt, Cellulose Gum, Xanthan Gum, Maltodextrin, Artificial Flavors.
Contains: Wheat

i agree with you^^ but i stay away from all that sugar to keep my blood sugar levels stable. there are other recipes for cake in a mug with much healthier ingredients to keep b.s. levels stable.

here's one: Mud Slide Muffin

1 egg

1 tbsp of e.v. coconut oil (refined) or butter

dash of vanilla extract

2 tbsps of unsweetened cocoa

1 heaping tbsp of golden flax meal

Truvia to taste, i use 2 packets

pinch of mineral salt

2 tbsps of water

mix all ingredients in a large coffee mug and microwave for 40-50 seconds. its suppose to be "mostly" cooked, still gooey in the middle.

look around on pinterest for low-carb recipes. i don't buy Duncan Hines or any other mass-produced products. just too much junk in them. so easy to find healthier versions of anything today then it was years ago.

sprtphntc7a, I am allergic to all artificial sweeteners. And even though Truvia is not an "artificial" sweetener, I can't eat that, either. Can you tell me what the equivalant would be in regular sugar?

I would make up several packages of ingredients at one time, then add the wet ingredients when I made the mug cakes. I can get the small zip top bags, and like to use them for seasoning mixes, also.

I make a chocolate lava recipe, that I have made multi times from Carnival cruises. Awesome and so easy to make. Will share if any one wants the recipe.

I would like the recipe please!

Glenda, I would love to have that recipe, too, please! Thanks!

Rusty

tami__ohio: good question. i would probably start with 1-2 tsp. and experiment from there. taste it in the raw state and add if needed.

can u use pure Stevia? that would be about 1-2 doonks.

i also use a mix of erythritol and xylitol. lmk if u want more info on that.

I think I'd like the 123 to keep on hand for something sweet for when DD asks "anything for dessert". The grocery stores near us will sell pieces of their bakery cakes and I'll pick those up so we have something...big enough to share but not so big were eating cake all week...

sprtphntc7a I can't have anything that isn't cane or beet sugar. All artificial sweeteners cause heart issues with me, and are hereditary in our family. My aunt went to the ER thinking heart attack. Turned out she had had a can of diet soda. Dr. said NEVER ever have it again. DD is the same way.

Glenda, thank you for your recipe.

With the 3-2-1 recipe, I have found that it doesn't stay fresh for long.

Sodium Bicarbonate, Dicalcium Phosphate, Sodium
Aluminum Phosphate, Monocalcium Phosphate = Baking Powder. FYI. But I don't approve of the engineered fats, artificial flavors and all the stabilizing agents needed to give it a shelf life.