After polishing off an entire avocado for her afternoon snack, Evie leaned back and smirked, “Daddy’s ‘mpressed.”

Fairly uneventful weekend. Evie had her first ice cream cone. She wasn’t too messy, but she didn’t really get the idea of eating the cone so she was burying her nose in there trying to get as much out of the cone as possible. We did some shopping at some places we don’t go very often, including buying enough food to stock a pantry that would make a Mormon blush. Blame it on my current end-of-the-world-scenario reading.

There has been a recipe floating around my extended family recently, but we just finally got around to making it. Basically you dump all the ingredients in a mug, mix it up, microwave it and voila, chocolate cake for one.

The first one sort of exploded like a chocolate volcano in our microwave. Our tip is to do it on 70% power. Sara pointed out that if the recipe is old they probably had lower power microwaves back then. Also, if you can manage it, use an extra tall mug. Those two things combined seemed to do the trick for the second cake.

I’d have to say, not bad at all. The taste is good, though the texture is sort of odd. I wouldn’t make it just to eat it, but it may be worth it for the fun of making cake in a mug. Also, it is single serving size which certainly has its advantages. So, if you’re like stuck on a desert island where you can’t get cake but you inexplicably have a microwave or some other strange cake-less situation (like you live in Norway), I’d say give it a try.

Chocolate Mug Cake

4 tbs flour
4 tbs sugar
2 tbs cocoa
1 egg beaten
3 tbs milk
3 tbs oil
1/4 tsp vanilla
1/8 tsp salt

Mix ingredients together and pour into large coffee mug. Microwave 3 min. Remove cake from cup and slice into 6 pieces. Drizzle with caramel or chocolate syrup and cool whip on top.