|S.L.U.T.S: Southern Ladies Under Tremendous Stress.|
I will begin the week with a chocolate-hazelnut cake from here. Normally, I like to use my own homemade chocolate-hazelnut spread, but I had smeared the last of it on my morning banana. Thankfully, while out running errands with Eric, we discovered that Jif now makes a chocolate-hazelnut spread. It's delicious and cheaper than Nutella. (I still like mine the best though).
4 tablespoons self-rising flour
4 tablespoons granulated sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons chocolate-hazelnut spread.
3 tablespoons milk
3 tablespoons vegetable oil
Mix all the ingredients together in a large coffee mug. It is very important that you use a large coffee mug. I didn't and this was the result:
|At least it still tastes delicious.|
With a fork, whisk the ingredients until they are well combined and the batter is smooth. With the microwave set on high, cook for 1.5 to 3 minutes. Keep in mind that all microwaves cook differently. Mine cooked in 2 minutes.
Allow the cake to cool. Eat in the mug or pour the cake out on a plate. While I think the cake is plenty sweet enough on its own, you could add frosting, cool whip, or even ice cream to the cake.
|Mug Cake Sample Platter|
Chocolate Chip Cookie in a Mug
Fluffernutter Mug Cake
Chocolate Peanut Butter Mug Cake
Gluten-Free Mug Cake
Chocolate Chip Cookie Dough Mug Cake
Pumpkin Mug Cake with Cream Cheese Frosting