Chocolate Raspberry Mug Cake Recipe

Name: Chocolate Raspberry Mug Cake Recipe
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 1 mug cake
Ingredients: 1 1/2 tsp. Crisco® Pure Canola Oil (or Crisco® All-Vegetable Oil); 1/2 tsp. Spice Islands® Pure Vanilla Extract; 1 egg, lightly beaten; 3 Tbsp. all-purpose flour; 1 Tbsp. cocoa powder; 2 Tbsp. granulated sugar; 1/2 tsp. Clabber Girl® Baking Powder; 1/4 tsp. salt; 1 Tbsp. white chocolate chips; 8 raspberries, fresh or frozen; whipped cream and raspberries for garnish; optional; 

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 7 minutes

Yield: 1 mug cake

Rating:

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[Total: 3 Average: 4.7]

1 1/2 tsp. Crisco® Pure Canola Oil (or Crisco® All-Vegetable Oil)
1/2 tsp. Spice Islands® Pure Vanilla Extract
1 egg, lightly beaten
3 Tbsp. all-purpose flour
1 Tbsp. cocoa powder
2 Tbsp. granulated sugar
1/2 tsp. Clabber Girl® Baking Powder
1/4 tsp. salt
1 Tbsp. white chocolate chips
8 raspberries, fresh or frozen
whipped cream and raspberries for garnish; optional

Directions

In a 12 oz. or larger microwavable coffee mug, mix together the oil, vanilla, and egg until well blended.
In a small bowl, whisk together the flour, cocoa, sugar, baking powder, and salt.
Stir the flour mixture into the mug and blend completely.
Stir in the white chocolate chips.
Gently push the raspberries just under the surface of the batter.
Microwave on full power for 1 1/2 – 2 minutes.
Carefully remove from microwave and allow to cool for 1 minute.
Garnish with whipped cream and more raspberries if desired.