Microwave Cake Recipes

Steps:

• Mix the box of cake mix, eggs, pie filling and applesauce till moist. Use a microwave safe bundt pan or substitute a microwave safe bowl that has a microwave safe cup or cone placed in the middle of it (to mimic a bundt pan). Pour mixture into the bowl around the cup.
• Bake on high for 6 minutes 30 seconds, turn and bake for another 6 minutes 30 seconds on high. Remove from oven and cover bowl with a dish and let stand for 5 minutes (this finishes the cooking process).
• Turn cake over onto dish and remove cone (cup) for a delicious quick dessert. Good hot with vanilla ice cream or whipped topping.

Steps:

• Melt the butter about half wasy, just so it's really easy to stir.
• Add the sugar and mix together.
• then add the egg and beat inches.
• Add the flour and jelly or whatever you chose and blend together.
• microwave for 1 minute 30 seconds.

Steps:

• Spray the inside of a microwave-safe 2-quart 8-inch square baking dish with cooking spray.
• Whisk together the flour, 1/2 cup of the brown sugar, 1/4 cup of the cocoa powder, baking soda and 1/2 teaspoon salt in a large bowl. Break up some of the larger brown sugar clumps with your fingers. Make a well in the center, add the buttermilk and oil and stir until everything is just combined. Scrape the batter into the prepared baking dish with a rubber spatula. Smooth the top.
• Put 1 cup water in a microwave-safe 2-cup or larger measuring cup. Microwave on high (at 100 percent power) until steaming hot, 2 minutes in an 1,100-watt oven or 3 minutes in a 700-watt oven. Add the remaining 1/2 cup brown sugar and 1/4 cup cocoa powder, the vanilla and 1/4 teaspoon salt, and whisk to dissolve the sugar. Pour over the batter in the baking dish. Do not stir in.
• Microwave the cake on high (at 100 percent power) until the top is mostly set and dry to the touch, 8 minutes in an 1,100- or a 700-watt oven. (If the cake is slightly wet in the center, that's OK; it will continue cooking as it sits.) Let cool for at least 30 minutes.
• When you cut into the cake, you will notice a gooey chocolate pudding layer at the bottom; be sure to scoop some with each serving. Serve the cake warm or at room temperature with ice cream.

Steps:

• In a bowl, add flour, 1 tsp baking powder, 2 tbsp sugar, 2 tbsp cocoa powder, and ⅛ tsp salt. Mix well.
• Then, add 2 tbsp oil and 2 tbsp milk and mix to paste. Transfer this mix to a microwave-friendly bowl and add a chocolate truffle in the middle.
• Heat in the microwave for about 70 seconds and then top it off with ice cream (optional).
• Enjoy!

Steps:

• Microwave 1 tablespoon of the butter in a microwave-safe mug until melted, about 20 seconds. Add the graham cracker crumbs and stir to combine. Transfer half of the crumbs into another microwave-safe mug and press the crumbs down into the bottom of each mug.
• Microwave the remaining 3 tablespoons butter in a microwave-safe bowl until melted, 20 to 30 seconds. Add the milk and egg and whisk to combine. Add the flour, sugar, cocoa powder, baking powder and a pinch of salt and whisk until smooth.
• Divide 1/4 of the batter into each mug and top each with 8 mini marshmallows or 1 large marshmallow. Divide the remaining batter into each mug and top each with 8 mini marshmallows or 1 large marshmallow.
• Microwave the mugs for 1 minute to 1 minute 15 seconds, watching towards the end to make sure the cakes don't overflow.

Steps:

• In a bowl, combine the first five ingredients. Stir in water, oil, vinegar and vanilla until well blended. Pour into an ungreased 8-in. square microwave-safe dish. , Microwave on high for 3-5 minutes, turning the dish every minute, or until a toothpick inserted in the center comes out clean. , In a 1-qt. microwave-safe bowl, combine sugar, cornstarch and cocoa. Stir in water and salt. Microwave 30 seconds more. Stir in butter and vanilla. Serve with warm cake.

Steps:

• Mix all dry ingredients in a microwave safe mug with a fork, add all wet ingredients and mix thoroughly until its a smooth and running liquid. place mug in microwave and set on full power for 2 minutes after the timer has gone off, let cake sit in microwave for 30 seconds. serve plain, dusted with sugar,with vanilla ice cream or whipped cream -- whatever catches your fancy.
• HAPPY MICROWAVING!

Steps:

• Add 4 tbsp self-raising flour, 4 tbsp caster sugar and 2 tbsp cocoa powder to the largest mug you have (to stop it overflowing in the microwave) and mix.
• Add 1 medium egg and mix in as much as you can, but don't worry if there's still dry mix left.
• Add the 3 tbsp milk, 3 tbsp vegetable or sunflower oil and a few drops of vanilla essence and mix until smooth, before adding 2 tbsp chocolate chips, nuts, or raisins, if using, and mix again.
• Centre your mug in the middle of the microwave oven and cook on High for 1½ -2 mins, or until it has stopped rising and is firm to the touch.

Steps:

• Place butter in 2-qt. microwaveable round dish at least 2 inches deep. Microwave on HIGH 30 sec. or until melted. Add 1/2 cup graham crumbs, 1/3 cup sugar, nuts and 1 tsp. cinnamon; mix well. Set aside.
• Beat eggs in large bowl with wire whisk. Add COOL WHIP, remaining graham crumbs, sugar and cinnamon; stir just until blended. Spread over crumb mixture in dish.
• Microwave on MEDIUM (50%) 9 to 10 min. or until cake starts to pull away from side of dish, turning dish after 5 min. (Top will still be slightly moist.) Place serving plate on top of dish; invert cake. Remove dish. Sprinkle any crumbs remaining on bottom of dish over cake. Fluff crumb topping with fork. Serve warm.