Spirit Deer
Boundary Waters, Minnesota
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Joined: 03/07/2002
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Has anyone actually tried this? I haven't used that specific recipe, but I've had cakes made in the microwave and they weren't exactly wonderful. They don't brown or develop that nice crispness on the outside like they do in a regular oven. As I recall (it's been years), they get sort of rubbery. So I'm curious if this one is any better than the ones I've tried.
This recipe looks like it might be good for a #5 or #6 Dutch oven over coals though, so I might give that a try. I'm always looking for recipes for thsoe small pots. Thanks for posting.
Spirit Deer
One husband
Two huskies
Three kitties
1983 Itasca Sunflyer moho (Arvie) (big toy)
2005 Chevy Astro
2005 Palomino Mustang (Sally) (slightly smaller toy)
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Spirit Deer
Boundary Waters, Minnesota
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Joined: 03/07/2002
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Okay, in the interest of science, I decided to give this recipe a try in spite of my skepticism.
For my experiment, I used a 12-oz. mug with straight sides, thinking that one with a tapered bottom might cause the cake to cook faster at the bottom. I don't know if that's true or not though.
I followed the recipe almost exactly, but didn't do all the mixing it calls for because I didn't see the point in that. I mixed the dry ingredients in the mug, added the wet ingredients and mixed the whole works up and called it good enough. For this trial run, I didn't add the nuts or chips.
I put the cake in the microwave, set the timer for three minutes, and watched to see what happened. The cake rose above the rim of the cup, but didn't run over. By the end of the time, the cake seemed done so I dumped it out on a plate. The lower one inch stayed in the cup but was easily removed with a spoon. I split the cake in two and served it with cinnamon ice cream.
I really didn't have much faith that this method would produce a very good cake, but it proved to be surprisingly good. The cake has a nice firm texture. I suspect it's best served warm.
So all in all, I'd have to give it a thumbs up for both convenience and flavor.
And I still intend to try making the same recipe in a little Dutch oven over coals. It's a very nice size for a snack cake while camping.
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SpunkyCamper
Cleveland, Ohio
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Joined: 04/22/2008
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I also tried this recipe. Like Spirit Deer, I was skeptical, but it was actually very good. Mixing the stuff together in the mug was a bit messy and not easily accomplished, but it combined eventually. I did put in the chocolate chips, but no nuts. My sample rose above the mug and started tilting precariously, but never did spill over. It started to deflate so that's when I took it out. It was VERY hot, even after cooling, but I ate it from the mug. I think putting it on plate will speed the cooling. It was more than enough for one person, so the spouse and I split it. It had a brownie type texture and would definately be great with ice cream...maybe even chocolate syrup for a "death by chocolate" effect. It is a do-over! Thanks for the recipe!
Spirit Deer, if you do try it in the dutch oven, let us know your results. I think I'd like to try that too!
2005 Jayco Jayflight 28RLS
Upgraded from a 1999 Jayco Eagle 12UDK popup
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Spirit Deer
Boundary Waters, Minnesota
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Joined: 03/07/2002
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I made this cake again with cinnamon chips and chopped walnuts. Yummy! A lot of the chips did settle to the bottom of the cup but it was still good. Adding some ground cinnamon would accomplish the same thing as far as flavor, and be cheaper than the chips and stay evenly distributed, too.
I don't find it messy at all to mix the cake in the mug. Are you using a 12 oz. mug? I bet you could use a 16 oz. mug if you wanted. Might be worth a try if you're having trouble mixing in a smaller one.
We thought the cake had more of a brownie texture and body, too, but that's fine. Better than being dry and crumbly like a boughten cake from a cake mix.
I probably won't try the cake in the baby DO till camping season. I'm confident enough about it that I doubt I'll test it at home before going camping with it. I got into too much trouble today with sweets by taste-testing the Impossibly Easy Coconut Pie and Impossibly Easy Cheesecake (which I made into an experimental lime cheesecake, mmmmmmmmmmmmm!) I try to avoid having a lot of sweets around but couldn't seem to stop myself today. Here's the lime cheesecake recipe, to be made in a #6 DO. This recipe isn't a replacement for a real cheesecake, but it's still quite good and sooooo simple and quick. When I take this camping, I mix everything in the blender at home, put it in Tupperware in the fridge or cooler, and bake it within a day or two. We love lime so this cheesecake has a strong lime flavor. For a less strong flavor, reverse the amounts for the milk and lime juice.
We weren't as happy with the coconut pie. It's more of a custard. We're not really fond of custard so for us it's only so-so.
Impossibly Easy Lime Cheesecake
1/8 cup milk
1/4 cup lime juice
1 egg
1/2 cup sugar
1/4 cup Original Bisquick® mix
1 package (8 ounces) cream cheese, cut into about 1/2-inch cubes and softened
Line #6 camp oven with foil to make removing the cheesecake easier. Spray foil with cooking spray.
Place milk, lime juice, eggs, sugar and the Bisquick mix in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Blend 2 minutes longer. Pour into DO. Bake at 350 40 to 45 minutes or until knife inserted in center comes out clean; remove from DO by lifting foil and cool. Refrigerate until ready to serve. Cover and refrigerate any remaining cheesecake.
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Greenroom
Springfield, OH USA
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Joined: 01/25/2004
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I was just in the process of trying this recipe when a neighbor came to the back door. Three of us watched it bake in the microwave then divided it in three pieces and wolfed it down with vanilla ice cream and whipped cream. Perfect! He took the recipe home with him and I had to print a new one.
I put it in a regular coffee mug (I measured - it was 12 oz.) and the batter did run over a bit, but I had thrown in chopped pecans and chocolate chips. Thanks!
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SpunkyCamper
Cleveland, Ohio
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Joined: 04/22/2008
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Spirit Deer, I may have to write down that impossibly easy cheesecake recipe! Easy is always a good thing, easy & tasty is even better!
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Al/Reeni
Ft Myers, Fl
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Joined: 02/02/2006
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Bob -
Reeni tried this right after you posted it and made 2 versions. One like yours and one with all fatfree, sugar free ingredients. Both were great and in an official grand-daughter sanctioned taste test, no one could tell the difference.
Anyway, she went yard-sale'n on Saturday and picked up a bunch of cheap mugs. When we go to Ocala at the end of the month, she'll make a bunch for all the kids.
Thanks for the recipe.
Al
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