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Strawberry Cream Mug Cake for Two

Make Valentine’s Day extra sweet with this heart-shaped champagne cake flavored with white chocolate and strawberries.

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Betty Blogger
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Early in my marriage, I made Valentine’s Day a total production. I’d plan a four-course meal with all the bells and whistles, and admittedly, this was awfully stressful. Over the years I’ve learned that it’s okay to be a little less ambitious, and that spending time together should always be the main focus.

Nowadays we enjoy dinner at our favorite little Italian place, but I always insist on making dessert—it’s my specialty! This year, I’m forgoing fancy soufflés and opting for a more time-savvy treat. This mug cake takes only a minute to make in the microwave and it’s certainly indulgent enough for a Valentine’s Day dessert. It makes two generous servings, and a few special toppings will make it a treat for the eyes, too!

To begin, place 6 tablespoons Betty Crocker Super Moist white cake mix in a medium bowl. Now, you could use yellow cake mix too, but the white really shows off the pretty pink strawberry color best.

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Whisk in the egg, milk and vegetable oil.

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In a small cup, dissolve the gelatin in the hot water.

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Whisk into the cake batter.

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Lightly grease two 14- to 16-ounce mugs with vegetable oil using a paper towel. Divide cake batter evenly between the two mugs. You’ll end up with a scant 1/2 cup in each mug.

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Microwave mugs at full power (100%) for 30 seconds. Let stand for 5 seconds. Microwave for an additional 30 seconds at full power. Let stand 5 seconds. Cake is done when a toothpick tester comes out clean.

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Gently poke several holes in each mug cake using a skewer or knife.

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For the cream syrup, whisk together the two milks and microwave for 30 seconds, or until hot. Whisk in gelatin.

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And now, my favorite part! Pour half of the cream sauce over each cake. Let cake stand for 2 minutes or until cream syrup is absorbed. This makes the cake super moist and flavorful!

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While you’re waiting on the syrup to soak in, you can make a decorative fanned strawberry garnish. You’ll need a big, fresh strawberry with the cap intact. Use a knife to cut the strawberry flesh lengthwise into five to six slices, but take care not to cut through the cap.

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Pinch the strawberry at the cap to fan.

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Top each cake with 1/4 cup whipped topping, drizzle with 1 tablespoon chocolate syrup and garnish with the fanned strawberry.

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Further garnish with two chocolate sticks, if desired.

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Serve immediately and refrigerate leftovers (though it’s likely there won’t be any!).

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