Cake in a Mug

This recipe's been around the email a few times. However, this is the new and improved, not so rubbery version. "2 Stews" was kind enough to fix it up a bit.
So here it is, now rich and moist and slightly undercooked. I still prefer a brownie, but if you want to cook up a little something really quickly, not using a whole box, then this is for you. I only added 1 ingredient, making it even better. Chocolate Syrup. Make sure to top it with whip cream and chocolate syrup.
(Says it serves 1, but in my house it actually served 2. Also, I moved it to another dish for the picture, this was not a 1 1/2 cup mug).
Ingredients:
3 tablespoons unsweetened cocoa
3 tablespoons sugar
1 tablespoon flour
3 tablespoons milk
3 tablespoons vegetable oil, such as canola
1 egg white
1/4 teaspoon vanilla
1 teaspoon chocolate chips
chocolate syrup
cool whip, or other whip cream

Directions:
1. In a 1 1/2 cup microwave safe mug, blend cocoa, sugar, and flour together.
2. Add milk, oil, egg white and vanilla. Stir vigorously for 2 minutes.
3. Sprinkle chocolate chips on top.
4. Bake in microwave for 2 minutes. Check to make sure it is cooked on the bottom by lifting it a little with a spoon. If it is runny, cook 10 seconds more at a time until done. Do not overcook, as it will be rubbery. It puffs up and may overflow, but that is OK, it deflates somewhat as it cools.
5. Let cool until just warm and serve with whip cream and chocolate syrup.

http://www.2stews.com/2009/05/1-2-3-chocolate-microwave-mug-cake.html