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Microwave Chocolate CakeThis appeared on a tear out card I had in Good Housekeeping Magazine in the 1980`s. Enjoy!1/4 cup Hershey`s Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
2/3 cup hot water, divided
3/4 cup plus 2 tablespoons all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking soda
1/4 cup plus 2 tablespoons vegetable oil
1 egg
2 teaspoons vanilla extractGrease 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 (I use wax paper); cool. Frost.About 8 servings.Easy Cocoa FrostingIn 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 extractBeat to spreading consistency.About 1 cup.* Time is for 600 - 700 watt microwave ovens. I have a rotating plate in my oven - works fine.

 

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