Fast • One Bowl
2 mug cakes | Prep Time: 5 Minutes | Start to Finish: 10 Minutes
1 Place butter in 2-cup microwavable measure; cover with waxed paper. Microwave on High 2 to 3 minutes or until butter begins to brown. Carefully remove from microwave; let cool slightly. Stir in cake mix, milk, nuts and egg with fork until blended.
2 Divide batter between two microwavable 10-oz or larger mugs. Microwave uncovered on High 1½ to 2 minutes or until toothpick inserted in center comes out clean and cake pulls away from side of mug. Cool 5 minutes.
3 Top each cake with 1 scoop ice cream. Drizzle with butterscotch topping.
1 Mug Cake: Calories 660; Total Fat 30g (Saturated Fat 17g, Trans Fat 1g); Cholesterol 170mg; Sodium 540mg; Total Carbohydrate 87g (Dietary Fiber 2g); Protein 10g Exchanges: 1 Starch, 4 Other Carbohydrate, 1 Milk, 4½ Fat Carbohydrate Choices: 6
Sweet Secret Add the egg last to keep the hot butter from cooking the egg.
Sweet Secret Substitute miniature chocolate chips for the nuts. Just cool the butter a few minutes before adding the chips to prevent them from melting.