John Myers
Ingredients for 1 servings:
- 3 m.-sized eggs
- 2 cups sugar
- 4 cups flour
- 1 cup oil
- ½ cup(s) woodruff punch (May punch) or other fruit sparkling wine
- 1 packet of baking powder
- possibly syrup (woodruff syrup)
- Grease for the tray
- 2 packets of pudding powder (vanilla flavor)
- 750 ml milk
- 200 g chocolate coating, whole milk
- 1 cup of cream
- possibly sprinkles, colorful
- possibly woodruff leaves
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Mug cake, super moist with a hint of woodruff
Beat the eggs and sugar until frothy (about 3 minutes). Alternately stir in the oil and the flour mixed with the baking powder. Then carefully add the May punch. Add a little woodruff syrup, if desired. Spread everything on a greased baking sheet. Preheat the oven to 200°C. Bake the cake for about 20 minutes at 200°C (top/bottom heat, fan oven 180°C). For the topping, cook the pudding with a little sugar and the milk and spread it on the cooled cake. Melt the chocolate coating, then carefully stir in the unwhipped cream and spread it on the cooled pudding. Refrigerate the cake until the chocolate glaze has set. It tastes wonderfully refreshing, and chocolate fans will also get their money’s worth with the incredibly delicious chocolate glaze. Despite its moistness, the cake is easy to transport.
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