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Microwave Chocolate Cake
Author/Submitted by:
Servings: 8
Categories:
Cakes
/
Chocolate
/
Desserts
/
Microwave
Ingredients: 1/4
cup
Cocoa 2/3
cup
;Hot Water,
Divided
3/4
cup
Unbleached All Purpose Flour,
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
Vegetable Oil,
PLUS
2
tablespoons
Vegetable Oil 1
large
Egg 2
teaspoons
Vanilla Extract
-----FROSTING----- 3
tablespoons
Butter Or Margarine,
Softened
1/4
cup
Cocoa 1 1/3
cups
Confectioners's Sugar 2
tablespoons
Milk,
Up To 3 Tb May Be Us
1/2
teaspoon
Vanilla Extract
Directions:
NOTE: Time used in this recipe are for 600-700 Watt Microwave Ovens.
Increase the time for lower wattage ovens.
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 pul 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.
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