Yield: 8 servings
|⅔ cup||;Hot Water, Divided|
|¾ cup||Unbleached All Purpose Flour PLUS|
|2 tablespoons||Unbleached All-Purpose Flour|
|½ teaspoon||Baking Powder|
|3 tablespoons||Butter Or Margarine; Softened|
|¼ teaspoon||Baking Soda|
|¼ cup||Vegetable Oil; PLUS|
|2 tablespoons||Vegetable Oil|
|2 teaspoons||Vanilla Extract|
|1⅓ cup||Confectioners's Sugar|
|2 tablespoons||Milk; Up To 3 Tb May Be Used|
|½ teaspoon||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 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.