Chocolate Microwave Cake
1/4 c. Hershey's cocoa
2/3 c. hot water, divided
3/4 c. plus 2 tbsp. flour
1 c. sugar
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 c. plus 2 tbsp. vegetable oil
2 tsp. vanilla extract
Grease round micro-proof baking dish, 7 1/4 x 2 1/4 inch or 8 x 1 1/2 inches, line bottom with plastic wrap.
In small micro-proof bowl combine cocoa and 1/3 cup water; microwave on high (full power) for 40 to 50 seconds.
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 off plastic wrap; cool, frost.
Recipe by: Annie's Easy Recipes