Microwave Chocolate Cake

Recipe Ingredients

• 0.25 c Hershey's cocoa
• 0.67 c Water; hot, divided
• 0.75 c All-purpose flour; plus 2 t
• -sp
• 1.00 c Sugar
• 0.50 ts Baking soda
• 0.25 ts Baking powder
• 0.25 ts Salt
• 0.25 c Vegetable oil; plus 2 tbsp
• 1.00 Egg
• 2.00 ts Vanilla extract
• Easy cocoa frosting (recipe
• -ollows)

Recipe Directions

• Grease round microwave proof baking dish, 7 1/4 x 2 1/4"" or 8 x 1 1/2 line bottom with plastic wrap.


• In small microwave proof bowl, combine cocoa and 1/3 cup water; microwave on high ( full power)40 to 50 seconds or until very hot and slightly thickened.


• In 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 stand 5 minutes; invert onto serving plate.


• Peel offplastic wrap.


• Frost.

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