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Microwave Chocolate Cake


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



  • 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

Easy Cocoa Frosting

  • 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


  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.

Yield: 8 servings; about 1 cup frosting

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

Submitted to from the kitchen of Linda H.

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