The Ultimate Bad Day Cure: Microwavable Chocolate Cake
Welcome back to school, college compadres! (Note to self: use the phrase “college compadres” more often). Christmas was wonderful, and getting our parents to pay for our food for a few weeks was even better. But now, we’re back in class, and that means cold mornings trudging through the snow, long nights in the library, and, unfortunately, feeding ourselves again. Which brings me to my point: I have perfected the microwave fudge cake.
I know. This is a lofty claim. For years, the Pinterest-ers and lazy sweet tooths of the world have been seeking to accomplish just this task. Many have failed. Many have fallen short. Many eggs have been lost in the pursuit of this seemingly impossible goal. But no more. (Question. How long has Pinterest actually been around? It doesn’t feel like very long. Someone find out.)
Are you ready? This makes two little cakes.
1 c. brownie mix
4 tsp. oil
4 tsp. water
1 egg
Splash vanilla
Mix until well-combined. Pour half into a greased mug/small bowl/small mason jar/microwave-safe teacup. (It doesn’t matter what it is, but the size affects how much time it needs in the microwave. This amount of batter should fill just under half of the container.) Throw in some chocolate chips. Microwave for 40 seconds. BAM.
The top part rises up into cake, just like those seductive-but-expensive Betty Crocker things, and the bottom melts into a lovely fudgy sauce (the chocolate chips sink to the bottom). Turn it upside down onto a plate for full effect.
Now settle back into the semester, safe in the knowledge that no matter what trials and tribulations befall you at school, warm, chocolatey goodness awaits you at home in less than five minutes. You’re welcome.