Microwave Moist Chocolate Fudge Cake

1/4 c. cocoa
2/3 c. hot water, divided
3/4 c. plus 2 tbsp. flour
1 c. sugar
1/2 tsp. baking soda
2 tsp. vanilla
1/4 tsp. baking powder
1/4 tsp. salt
1/4 c. plus 2 tbsp. vegetable oil
1 egg

Grease round micro-proof baking dish, 7 1/4 x 2 1/4 or 8 x 1 1/2 inches. Line bottom with plastic wrap. Microwave cocoa and 1/3 cup water in bowl in HIGH 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 and chocolate mixture; beat until batter is smooth and well blended. Pour batter into prepared pan. Microwave on HIGH 5-6 minutes without turning until cake begins to pull away from sides. Let stand 5 minutes. Invert onto plate. Remove plastic wrap and cool. Frost. Some moist spots may remain on cake after microwaving, but will disappear on standing.

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