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Dangerous chocolate cake would go well with lemon

August 23, 2009
By SANDY MICKELSON, Messenger staff writer

A recent e-mail from a friend in Oshkosh brought with it a recipe for the most dangerous chocolate cake in the world.

All sorts of thoughts danced through my head.

Does it come with its own dynamite? Will it explode on my plate? Does it make you so sick you'll hate chocolate forever? Oh, the questions, the questions.

After this worry, I decided to actually read the recipe to see what was so dangerous. Turns out, the danger is its simplicity and the fact we're now only 5 minutes away from chocolate cake any time, day or night.

So, the recipe is:

5-Minute Chocolate

Mug Cake

4 tablespoons flour

4 tablespoons sugar

2 tablespoons cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate

chips (optional)

Small splash vanilla


1 large coffee mug, microwave safe

Add dry ingredients to mug and mix well. Add egg and mix thoroughly. Pour in milk and oil and mix well. Add chocolate chips, if using, and vanilla extract, and mix again.

Put the mug in the microwave and cook for 3 minutes on high. 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.

This can serve one - or two if you want to feel slightly more virtuous.

Well, gee, methinks, this is a good recipe to have, even if chocolate is only second on my list of preferences. Lemon comes first. So, after I mentioned the lemon Jell-O salad Janet Dencklau brought to our family reunion, and Joyce Heddinger asked if I could get the recipe, I didn't mind at all.

"I am always looking for another good recipe," Joyce e-mailed. And that lemon Jell-O is good. Very good.

When I asked Janet for her recipe, she seemed almost embarrassed to tell me.

"It's the easiest thing to make," she said. "I got the recipe from Brenda Lauf-ersweiler."

If Janet's going down guilty for ease of preparation, looks like she's taking someone with her.

Anyway, the lemon salad isn't really a salad, but it can be a salad. Janet serves it as salad, but often serves it for dessert, too.

Lemon Salad

Janet Dencklau

Brenda Laufersweiler

Dissolve two 3-ounce packages lemon Jell-O in 2 cups boiling water. Add one No. 2 can of lemon pie filling, blending it well. Mixing it with the mixer helps blend it, but blending can be done by hand. Spread Cool Whip on top - a little or a lot, depending on taste.

"You could put it on a crust," Janet said. "And I usually double the recipe because we eat it like ice cream. I've never found anybody, even men, who don't just love it."

Maybe the lemon salad could be served with the quick chocolate cake. Sounds good to me.

So long friends, until the next time when we're together.

Contact Sandy Mickelson at (515) 573-2141 or



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