| Chocolate Microwave Cake
1/4 cup of Hershey's cocoa
2/3 cup of hot water, divided
3/4 cup of plus 2 tbsp. flour
1 cup of sugar
1/2 teaspoon of baking soda
1/4 teaspoon of baking powder
1/4 teaspoon of salt
1/4 cup of plus 2 tbsp. vegetable oil
1 egg
2 teaspoons of vanilla extract |
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Grease round micro-proof baking dish, 7 1/4 x 2 1/4 inch or 8 x 1 1/2 inches, line bottom with plastic wrap. In small micro-proof bowl combine cocoa and 1/3 cup water; microwave on high (full power) for 40 to 50 seconds. In a medium bowl, combine flour, sugar, baking soda, baking powder and salt. Add oil, remaining 1/3 cup hot water, egg, vanilla and chocolate mixture; beat until batter is smooth and well blended. Pour batter into prepared pan. Microwave on high 5 to 6 minutes without turning until cake begins to pull away from sides (some moist spots may remain but will disappear on standing). Let it stand 5 minutes, invert onto serving plate. Peel off plastic wrap; cool, frost. |
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