Title: Microwave Chocolate Cake
Categories: Cake Dessert Chocolate Hershey
Yield: 8 Servings

1/4	c	Cocoa
2/3	c	;Hot Water, Divided
3/4	c	Unbleached All Purpose Flour PLUS
2	tb	Unbleached All-Purpose Flour
1	c	Sugar
1/2	ts	Baking Powder
1/4	ts	Baking Soda
1/4	ts	Salt
1/4	c	Vegetable Oil; PLUS
2	tb	Vegetable Oil
1	lg	Egg
2	ts	Vanilla Extract
FROSTING
3	tb	Butter Or Margarine; Softened
1/4	c	Cocoa
1 1/3	c	Confectioners's Sugar
2	tb	Milk; Up To 3 Tb May Be Used
1/2	ts	Vanilla Extract

NOTE: Time used in this recipe are for 600-700 Watt Microwave Ovens. Increase the time for lower wattage ovens.

Grease a microwave-safe 7 1/4 X 2 1/4-inch OR a 8 X 1 1/2-inch round baking dish. Line the bottom of the dish with plastic wrap. In a small microwave-safe bowl, combine the cocoa and 1/3 cup of the hot water. Microwave on HIGH (100%) for 40 to 50 seconds or until very hot and slightly thickened. In a medium bowl, combine the flour, sugar, baking soda, baking powder and salt. Add the oil, the remaining 1/3 cup of hot water, egg, vanilla, and the chocolate mixture. Beat, with a wire whisk, for 40 to 50 stroke or until the batter is smooth and well blended. Pour the batter into the prepared pan. Microwave on HIGH (100%) for 5 to 6 minutes, without turning, until the cake begins to pul away from the sides (some moist spots may remain but will disappear on standing). Let stand for 5 minutes, then invert onto a serving plate Peel off the plastic wrap and cool completely. Frost with Easy Cocoa Frosting and garnish as desired.

EASY COCOA FROSTING:

In a small mixer bowl, combine all of the ingredients and beat until the desired spreading consistency is reached.

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