Microwave chocolate cake

Yield: 8 servings

Measure Ingredient
¼ cup Cocoa
⅔ cup ;Hot Water, Divided
¾ cup Unbleached All Purpose Flour PLUS
2 tablespoons Unbleached All-Purpose Flour
1 cup Sugar
½ teaspoon Baking Powder
3 tablespoons Butter Or Margarine; Softened
¼ cup Cocoa
¼ teaspoon Baking Soda
¼ teaspoon Salt
¼ cup Vegetable Oil; PLUS
2 tablespoons Vegetable Oil
1 large Egg
2 teaspoons Vanilla Extract
1⅓ cup Confectioners's Sugar
2 tablespoons Milk; Up To 3 Tb May Be Used
½ teaspoon Vanilla Extract

FROSTING

NOTE: Time used in this recipe are for 600-700 Watt Microwave Ovens.

Increase the time for lower wattage ovens.

Grease a microwave-safe 7¼ X 2 ¼-inch OR a 8 X 1 ½-inch round baking dish. Line the bottom of the dish with plastic wrap. In a small microwave-safe bowl, combine the cocoa and ⅓ 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 ⅓ 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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