Recipe - Microwave Chocolate Cake

One fourth cup Cocoa
2/3 cup ;Hot Water, Divided
Three fourths cup Unbleached All Purpose Flour
PLUS
2 tablespoon Unbleached AllPurpose Flour
1 cup Sugar
One half teaspoon Baking Powder
One fourth teaspoon Baking Soda
One fourth teaspoon Salt
One fourth cup Vegetable Oil; PLUS
2 tablespoon Vegetable Oil
1 lg Egg
2 teaspoon Vanilla Extract

FROSTING
3 tablespoon Butter Or Margarine;
Softened
One fourth cup Cocoa
1 1/3 cup Confectioners's Sugar
2 tablespoon Milk; Up To 3 Tb May Be Used
One half teaspoon Vanilla Extract

NOTE: Time used in this recipe are for 600700 Watt Microwave Ovens.
Increase the time for lower wattage ovens.

Grease a microwavesafe 7 One fourth X 2 1/4inch OR a 8 X 1 1/2inch round baking
dish. Line the bottom of the dish with plastic wrap. In a small
microwavesafe 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini