Microwave Chocolate Mug Cake Recipe

• 3 tablespoons all-purpose flour
• 3 tablespoons granulated sugar
• 2 tablespoons unsweetened cocoa powder
• Pinch of kosher salt
• 3 tablespoons vegetable oil
• 1 large egg
• 1 tablespoon raspberry preserves
• 1 tablespoon sweetened shredded coconut

1. Coat the interior of a 16-ounce mug with cooking spray.
2. Set aside.
3. In a small bowl, whisk together the flour, sugar, cocoa powder, and salt to combine.
4. In a separate small bowl, whisk together the oil and egg.
5. Pour the oil-egg mixture into the flour mixture and mix until just combined.
6. Pour half the batter in the mug, and add half the preserves and half the coconut.
7. Pour the remaining batter in the mug, followed by the remaining preserves and coconut.
8. Cover with plastic film and microwave until just cooked in the center, about 90 seconds.
9. Serve immediately.

allpurpose, granulated sugar, cocoa, kosher salt, vegetable oil, egg, raspberry preserves, coconut

Taken from www.chowhound.com/recipes/microwave-chocolate-mug-cake-31403 (may not work)