Microwave Chocolate Cake
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1/4 cup cocoa
2/3 cup hot water, divided
3/4 cup plus 2 tablespoons unbleached all purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup plus 2 tablespoons vegetable oil
1 large egg
2 teaspoons vanilla extract
3 tablespoons butter or margarine, softened
1/4 cup cocoa
 cups confectioners's sugar
2 tablespoons milk (up to 3)
1/2 teaspoon vanilla extract

Preparation

1 Grease a microwave-safe 7 1/4 X 2 1/4-inch OR a 8 X 1 1/2-inch round baking dish. Line the bottom of the dish with plastic wrap. In a small microwave-safe bowl, combine the cocoa and 1/3 cup of the hot water. Microwave on HIGH (100%%) for 40 to 50 seconds or until very hot and slightly thickened.  2 In a medium bowl, combine the flour, sugar, baking soda, baking powder and salt. Add the oil, the remaining 1/3 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 pull 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.  3 Peel off the plastic wrap and cool completely. Frost with Easy Cocoa Frosting and garnish as desired. 4 EASY COCOA FROSTING:In a small mixer bowl, combine all of the ingredients and beat until the desired spreading consistency is reached.

About


Time used in this recipe are for 600-700 Watt Microwave Ovens. Increase the time for lower wattage ovens.