Microwave Chocolate Cake

Photo: flickr user dichohecho

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

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.

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.

Peel off the plastic wrap and cool completely. Frost with Easy Cocoa Frosting and garnish as desired.

EASY COCOA FROSTING:In a small mixer bowl, combine all of the ingredients and beat until the desired spreading consistency is reached.