Most Dangerous Chocolate Cake Recipe in the World

Five Minute Chocolate Mug Cake

1 Coffee Mug

4 tablespoons flour (that's plain flour, not self-rising)

4 tablespoons sugar

2 tablespoons baking cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips (optional)

some nuts (optional)

Small splash of vanilla

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well.

Add the chocolate chips (if using) and vanilla, and mix again.

Put your 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.

EAT! (This can serve 2 if you want to share!)

Why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Chicken Noodle Soup, Willie Dean's way

1 1/2 leftover chicken breast (last nights supper)
1/2 medium white onion chopped in large pieces
28oz chicken broth with garlic
1/2 cup fresh broccoli florets (in small pieces)
1 pkg ramen noodles (flavor packet not needed)
Dash of White pepper
teaspoon of margarine


Put margarine and onions in a 2qt pot and carmalize, (lightly brown) the onions. Add the chopped chicken breast, and chicken broth. Heat to just before boiling, add broken up ramen noodles, stir then add broccoli. Cook for 4 minutes, add a dash of white pepper and serve.

Willie dean's Green Beans

1 gallon sized can green beans
1 teaspoon black pepper
1/3 cup sugar
2 tablespoons Tones Beef Base
1/2 cup extra virgin olive oil


Drain green bean and put in proper sized pot. Cover with fresh water. Add remaining ingredients. Boil for half an hour, BUT, do not allow to boil dry. Enjoy

Cornbread Salad

1 8.5 ounce pkg cornbread mix
1 envelope Ranch style dressing mix
1 cup sour cream
1 cup mayonnaise
1/2 cup green pepper, chopped
1/2 cup sweet red pepper, chopped
1/2 cup onion, chopped
3 large tomatoes, chopped
1 16oz can pinto beans, drained
2 cups fresh, or frozen corn
2 cups cheddar cheese, shredded
10 slices cooked bacon, crumbled


Bake cornbread mix according to package instructions and crumble. Combine Ranch style dressing mix, sour cream, and mayonnaise in a small bowl. In another bowl mix together peppers, onion, tomatoes, pinto beans, and corn. In a 3 qt salad bowl layer 1/2 of the cornbread, 1/2 of the vegetables, 1/2 of the cheese, 1/2 of the bacon, and 1/2 of the dressing. Repeat layers with the remaining ingredients. Cover and store in refrigerator until ready to serve.