Small Plates: Cookbook

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BAILEY’S IRISH CREAM CAKE

4 tablespoons all-purpose flour

1/4 teaspoon baking powder

1 tablespoon granulated sugar

2 tablespoons fat-free milk

1/2 tablespoon vegetable oil

1 tablespoon Bailey’s Irish Cream

1 tablespoon bittersweet chocolate chips

Combine all ingredients except chocolate chips in an oversized microwave-safe mug. Mix with a small whisk until batter is smooth. Stir in chocolate chips.

Cook in microwave for about 1 minute. If cake is not done, heat an additional 15 seconds. Let cake cool a few minutes. Cake is best consumed while still warm or within a few hours of being cooked.

Recipe from “5-Minute Mug Cakes” by Jennifer Lee (Race Point Publishing; $21.99)

— Heidi Knapp Rinella