Microwave Chocolate Cake

1/4 c Hershey's cocoa
2/3 c Water; hot, divided
3/4 c All-purpose flour; plus 2 tsp
1 c Sugar
1/2 ts Baking soda
1/4 ts Baking powder
1/4 ts Salt
1/4 c Vegetable oil; plus 2 tbsp
1 Egg
2 ts Vanilla extract
Easy cocoa frosting

Grease round microwave proof baking dish, 7 1/4 x 2 1/4" or 8 x 1 1/2 line bottom with plastic wrap. In small microwave proof bowl, combine cocoa and 1/3 cup water; microwave on high ( full power)40 to 50 seconds or until very hot and slightly thickened. In medium bowl, combine flour, sugar, baking soda, baking powder and salt. Add oil, remaining 1/3 cup hot water, egg, vanilla 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 offplastic wrap. Frost.

Microwave Chocolate Cake printer friendly version located here. (Just the recipe. Nothing else.)
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