Miraculous microwave chocolate cake

6 Servings

Ingredients

Quantity Ingredient
¼ cup Cocoa
⅓ cup Water
¾ cup Plus 2 tablespoons all-purpose flour
⅓ cup Water
1 cup Granulated white sugar
½ teaspoon Baking soda
¼ teaspoon Baking powder
¼ cup Plus 2 tablespoons oil
¼ teaspoon Salt
1 Egg
2 teaspoons Vanilla

Directions

For six servings, use an 8 inch round glass pan or the reusable plastic one that came with Pillsbury's microwave cake mix.

In a small bowl or cup, combine the cocoa and the first measure of water.

Don't bother to stir; the cocoa won't dissolve. Microwave on High for 40 seconds. Stir until smooth; mixture will be thick. Set aside.

In a mixing bowl, combine the flour, sugar, baking soda, baking powder and salt. Mix thoroughly. Make a well in the center of the dry ingredients and add the cocoa mixture, the remaining measure of water, oil, egg and vanilla. With a spoon, mix the wet ingredients thoroughly, then blend in the dry ingredients until the batter is smooth.

Pour the batter into the microwave pan and microwave on High for 5 to 6 minutes, until the cake begins to pull away from the side of the pan. Check the cake after 5 minutes, and if it isn't pulling from the sides, return it to the microwave for another minute. Let cool in pan. The flavor improves if it can rest 1 hour.

This is as good as any of the packaged microwave cake mixes at a fraction of the cost.

I use ⅓ of a can of purchased chocolate frosting. I refrigerate the rest to use at a later date on 2 more cakes.

NOTES : Rich and satisfying, quick to prepare, chocolate cake. Recipe by: Frances Bolton

Posted to Bakery-Shoppe Digest V1 #394 by Bob & Carole Walberg <walbergr@...> on Nov 17, 1997

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