- 1
Ingredients
- 1 box Angel Food Cake mix
- 1 box vanilla cake mix
- Non-stick spray (if not using disposable cups)
- Water
- 1 bag Heath toffee bits
- 1 bottle Caramel Syrup
- 1 jar Biscoff Cookie Butter
- 1 package Biscoff speculoos cookies
Preparation
Step 1
Directions
In a gallon sized ziplock bag, combine the two boxes of cake mix. Shake the bag to mix thoroughly.
If using a microwaveable mug, lightly coat the inside of a with non-stick spray. Without the spray the cake will stick to the mug and the mug is harder to clean. If using a disposable, microwave safe paper cup, no non-stick spray is needed.
(Here comes the 3-2-1 part) Into the prepared mug/cup, stir together 3 tablespoons of cake mix and 2 tablespoons of water. Stir.
To this basic magic cake mixture add 1 tablespoon of caramel syrup and 1 tablespoon of Biscoff Cookie Butter. Stir to combine thoroughly (about 50 strokes). Stir in ½ -1 tablespoon toffee bits and 1 Biscoff cookie crumbled.
THIS CAKE HAS A RENDENCY TO OVERFLOW. WATCH CAREFULLY. Total microwave time will be about 1 minute. Place the mug in the microwave and set for 1 minute. When the batter rises to the top (about 20 seconds) pause the microwave, and tap the mug gently on the counter a few times to slightly deflate the rising batter. Resume cooking. If the batter reaches the top again, repeat the pause and tapping of the mug. (My cakes required 2 pauses to keep the batter from overflowing). The cake is done when the top doesn’t look wet.
Top the hot cake, a dousing of caramel syrup, and a sprinkle of toffee bits and/or crumbled cookie. Then eat it right out of the mug. If you want to transfer the cake onto a plate, run a knife around the edge between the cake and the mug to loosen, dump out onto a plate, then add toppings.
Directions