Microwave Chocolate Cake

Submitted to Enoma from the kitchen of Linda H.

This 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 extract

Grease 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 Frosting

In 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 extract

Beat to spreading consistency.

About 1 cup.