Five Minute Chocolate Cake

3 tablespoons flour (used white, but I think whole wheat would be fine)
3 tablespoons sugar
2 tablespoons cocoa
1 egg white (original recipe called for whole egg)
3 tablespoons milk
3 tablespoons oil
1/4 teaspoon vanilla (original recipe called for "splash")
1/4 teaspoon salt (original recipe called for none)
1/4 teaspoon instant coffee (original recipe called for none)
3 tablespoons chopped chocolate

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 extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug,

This recipe was sent to me by my mother-in-law. I did my own twist on it, through a few trial and errors. No matter what I did, I could not get rid of the "spongy" feeling of the cake. I think that was a combo of a whole egg and the microwave. So reducing the egg to just the white made a small difference, but still remains spongy. Bonus of less cholesterol.

The recipe can be doubled, just use a 2 cup Pyrex measuring cup, and cook for 3.5 minutes.