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!

Chocolate Cake Express

Another recipe from Aunt Janice. This looks so goooood!!

1-1/2 cups all-purpose flour, DO NOT SIFT
1 cup granulated sugar
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon salt
1/4 cup mini chocolate chips
1 tablespoon vanilla extract
1 tablespoon apple cider vinegar
1/2 cup vegetable oil
1 cup water (hot boil)
Betty Crocker Whipped Chocolate Frosting

Preheat the oven to 350 degrees. Grease and flour an 8x8x2-inch baking pan.

In a mixing bowl whisk together flour, granulated sugar, cocoa, baking soda, salt and chocolate chips. Make a well in the center of the mixture; set aside. In a 1 cup measuring cup, measure 1/2 cup oil, vanilla and vinegar; pour into the well of four mixture. Pour the boiling water over oil mixture and then stir quickly until thoroughly mixed; do not over mix. Pour the batter into the prepared baking pan and then bake 25 to 30 minutes or until tests done. Cool in the pan on a wire rack for 10 minutes and then remove the cake from the pan if desired OR leave in pan to serve warm. Spread a thin layer of frosting OR sprinkle with confectioner sugar.

Rhubarb Coffee Cake

YIELD: 12 servings

Ingredients
1/2 cup butter or margarine, softened
1-1/2 cups sugar
1 egg
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 cups sliced fresh or frozen rhubarb, thawed and drained
1 teaspoon vanilla extract
1 cup packed brown sugar
1/2 cup chopped walnuts

Topping
1 cup sugar
1/2 cup butter or margarine
3 tablespoons milk
1 teaspoon vanilla extract

Directions
In a mixing bowl, cream butter and sugar. Beat in egg. Combine flour, baking soda and salt; add alternately to the creamed mixture with buttermilk. Mix well. Stir in rhubarb and vanilla. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with brown sugar and nuts. Bake at 350° for 45 minutes or until a toothpick inserted near the center comes out clean. Meanwhile, in saucepan, combine the sugar, butter and milk; bring to a boil. Remove from the heat and stir in vanilla. Pour over hot cake. Serve immediately.