The semester is almost over! Freedom from dorm life is looming, and with it (for most) comes the happy return to the safe haven of free laundry and mommy’s home cooking. But that is a temporary happiness.
Come late August the leaves will begin to fall yet again, and with them the mass exodus of students, textbooks and cliché patterned Target paraphernalia will roll in. All is well in the freshly cleaned dorms. Outdoor “community-building” activities abound, and as the first week of classes begin you find yourself in a sort of fluffy haze thinking, “And everyone says college is hard to manage, ha!”
Fast-forward three weeks: All you want is cake — beautiful, consoling, chocolate cake — but you don’t have an oven. Never fear oh dorm dweller! TNL has got you covered. Enter scene: Cake in a cup.
In a large mug mix ¼ cup flour, 5 tablespoons sugar, 2 tablespoons cocoa powder, 1 egg, 3 tablespoons milk, 3 tablespoons vegetable oil and a dash of vanilla extract. Mix until smooth, microwave for two minutes until puffed, let cool for about two minutes (or however long you can stand staring at it) and voilà! You are now the proud and happy owner of a personal sized mug of chocolate cake.
To be honest, upon first removal from the microwave, it doesn’t look incredibly fantastic, and due to the high ratio of egg it does have a very “bouncy” and dense consistency. The base of the “cake” may still resemble mud and by the bottom of the cup, you might regret it, but then again, its cake, so who really cares?
When I tried this recipe myself I was quite pleased with the outcome; though cake-in-a-cup pales in comparison to a two-tiered, oven-baked masterpiece, it effectively does the job of satisfying a desperate cake craving.