My children take great delight making these recipes themselves - from Joan Ross' Flour Power site with adjustments:

Microwave Chocolate Cake

1 1/2 c All purpose flour
1 c Sugar
3 tb Baking cocoa
1 ts Baking soda
1/4 ts Salt
1 c Cold water or cold brewed Coffee
1/3 c Oil
1 ts Vanilla or almond flavor

Sift the dry ingredients into a bowl. Combine the liquids. Stir both together till well blended. Pour into a slightly oiled a microwave tube pan - not too much, and I line mine with paper. Cook HIGH on turntable, checking after 6 mins [650 w] or 5 mins [1000 w] then every 30 secs until the cake tests is only slightly damp around tube. Don't cook too long or it will be dry. Cool 5 min before removing. Lay paper sheet on rack. Run knife around sides, then up-end cake onto paper. Peel off paper, then up-end to right side. Cool and frost. Vary time according to your oven's wattage.

Microwave Chocolate Pudding

2/3 cup sugar
1/3 cup baking cocoa
3 Tbs. cornstarch
1/4 tsp salt
2 1/4 cups milk
2 Tbs. butter or margarine
1 tsp. vanilla flavor

Simply place all ingredients in a glass bowl and mix well. Slowly add cold milk and whisk in. Heat, uncovered in microwave, high power for 7 minutes, stirring twice during cooking. Remove bowl from microwave and stir in butter or margarine and vanilla. If pudding appears too thick, you may add a bit more milk. Pudding will thicken upon cooling. Cover pudding with plastic wrap and chill well. Garnish as desired. Serves 4 or 5