Microwave chocolate cake
8 servings
Ingredients
| Quantity | 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 |
Directions
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.