Microwave Smores Cake



1 cup Semi sweet chocolate chunks divided

2 Eggs

1 tub (8 oz) Cool Whip, thawed

1 1/2 cups Graham Cracker crumbs

1/2 cup Miniature Marshmallows



Grease microwaveable round dish.



Reserve 2 Tbsp. chocolate chunks; set aside.

Beat eggs in large bowl with fork. Add whipped topping, crumbs and

remaining chocolate chunks; stir just until blended. Spread into

prepared dish at least 2 inches deep.



Microwave on medium (50%) 5 minutes. Rotate dish half turn. Microwave

on high 4-1/2 to 5-1/2 minutes or until cake starts to pull away from

side of dish and is just slightly moist.

Place serving plate on top of dish; invert cake at once. Remove pan.

Sprinkle hot cake with marshmallows and reserved chocolate chunks.

CINNAMON CHOCOLATE CUPCAKES

3/4 c. flour
1/2 c. sugar
2 tbsp. cocoa
1/2 tsp. soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 c. water
1/4 c. vegetable oil
1 1/2 tsp. vinegar
1/2 tsp. vanilla

ICING:
3 tbsp. butter or margarine
1 1/2 c. sifted powdered sugar
1/4 tsp. cinnamon
Pinch of salt
1 tbsp. milk
1/2 tsp. vanilla

Cupcakes: Combine first 6 ingredients; mix well. Add water, oil, vinegar and vanilla. Stir until smooth. Place paper liners in microwaveable cupcake pan or custard cups. Fill cups half full with batter. Microwave on high for 2-3 minutes or until surface is almost dry, giving plate a half turn at 1 minute intervals.

Yield 10 cupcakes.

Icing: Microwave butter on low for 30-45 seconds in a glass mixing bowl. Add 1/2 cup powdered sugar, cinnamon and salt.

Beat until light and fluffy. Add remaining sugar alternately with milk, beating until smooth. Add vanilla and stir. Yield enough for 10 cupcakes.

Microwave Chocolate Cake



1 cup sugar

3 TB Hershey's baking cocoa

1 tsp. baking soda

1/4 tsp. salt

1 cup cold water or cold brewed coffee

1/3 cup vegetable oil

1 tsp. vanilla or almond flavor



Combine the dry ingredients.



Combine the liquids.



Stir both together until well blended.



Pour into a slightly oiled 9" square glass Pyrex pan

or a microwave tube pan.



Cook on high heat (use turntable) for 6 to 8 minutes,

or until cake tests done in center.



Cool completely in pan. To serve, cut in pieces and

serve with a chocolate pudding or sauce over the pieces.

Minute Chocolate Mug Cake
1 Coffee Mug
4 tablespoons flour(that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Small splash of vanilla

Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to share!)

And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!