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MICROWAVE CHOCOLATE CAKE

Chocolate cake is a dessert popularized at the end of the 19th Century and popular internationally. The cake is often served at gatherings such as birthday parties and weddings.

Ingredients

Hershey's Cocoa

: 1/4 cup

Baking powder

: 1/4 tsp

Salt

: 1/4 tsp

Hot water

: 2/3 cup

All-purpose flour

: 3/4 cup plus 2 tbsp

Granulated sugar

: 1 cup

Baking soda

: 1/2 tsp

Vegetable oil

: 1/4 cup plus 2 tbsp

Egg

: 1

Vanilla extract

: 2 tsp

Method

Grease round micro-proof baking dish, 7 1/4 x 2 1/4 inches or 8 x 1 1/2 inches; line bottom with plastic wrap (wax paper works well).
In a small micro-proof bowl combine cocoa and 1/3 cup water; microwave on HIGH (full power) 40 to 50 seconds or until slightly thickened.
In medium bowl combine flour, sugar, baking soda, baking powder and salt. Add oil, remaining 1/3 cup hot water, egg, vanilla extract and chocolate mixture; beat until batter is smooth and well blended.
Pour batter into prepared pan. Microwave on high 5 to 6 minutes* without turning until cake begins to pull away from sides (some moist spots may remain but will disappear on standing).
Let stand 5 minutes; invert onto serving plate.
Peel off plastic wrap ,cool and frost.

Easy Cocoa Frosting

In small bowl combine: 3 tablespoons butter or margarine, softened
1/4 cup Hershey's Cocoa
1 1/3 cups confectioners' sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract
Beat to spreading consistency.

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