Title: Microwave Devil's Food Cake
Categories: Cake Microwave
Yield: 1 Servings
| 3/4 | c | All purpose flour |
| 2/3 | c | Sugar |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/2 | ts | Vanilla |
| 1 | oz | Pre-melted chocolate |
| 1/3 | c | Shortening |
| 1/3 | c | Milk |
| 2 | | Eggs |
| Mak | es o | ne layer cake. |
Place all ingredients except eggs in mixing bowl. Blend at low speed,
then beat at medium speed 1 minute. Add eggs and beat 1 minute. If cake is
to be removed before icing, place a few dabs of shortening in bottom of 9
inch glass baking dish, then fit a circle of wax paper over the shortening.
If cake is to be iced in the baking dish, simply pour batter in evenly.
Microwave 1 layer at 50 percent power for 5 to 6 minutes, rotating 1/4 turn
every 3 minutes. Increase power to High, microwave 2 to 5 minutes or until
done. Let stand directly on counter top 5 to 10 minutes.
*If solid chocolate is used, melt in glass measuring cup at 50 percent
power for 2 to 4 minutes per square. To soften pre-melted chocolate in the
packets, microwave in envelope 10 seconds on High.
VARIATIONS:
1. Chocolate Mint Cakes: Substitute Peppermint flavoring for vanilla.
2. Chocolate Peanut Cake: Add 2 tbsp. (1/4 cup) peanut butter and one
more tbsp. milk before mixing.
3. Chocolate Cherry Cake: Add 2 tbsp. (1/4 cup) maraschino cherry juice
for milk and 1/4 cup of maraschino cherries before mixing.