Microwave Chocolate Cake

This recipe appeared on a tear out card in Good Housekeeping Magazine in the 1980s.

Yield: 8 servings; about 1 cup frosting

Ingredients

Cake

• 1/4 cup Hershey's Cocoa
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2/3 cup hot water, divided
• 3/4 cup + 2 tablespoons all-purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/4 cup + 2 tablespoons vegetable oil
• 1 egg
• 2 teaspoons vanilla extract

Easy Cocoa Frosting

• 3 tablespoons butter, softened
• 1/4 cup Hershey's Cocoa
• 1 1/3 cups confectioners' sugar
• 2 to 3 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

1. Cake: 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).
2. 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.
3. In medium bowl combine flour, sugar, baking soda, baking powder and salt.
4. Add oil, remaining 1/3 cup hot water, egg, vanilla extract and chocolate mixture; beat until batter is smooth and well blended.
5. 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).
6. Let stand 5 minutes; invert onto serving plate.
7. Peel off plastic wrap (I use wax paper); cool. Frost.
8. Easy Cocoa Frosting: In a small bowl combine all ingredients. Beat to spreading consistency.

* Time is for 600 - 700 watt microwave ovens. I have a rotating plate in my oven - works fine.

Submitted to recipegoldmine.com from the kitchen of Linda H.