MICROWAVE CHOCOLATE CAKE

1/4 cup Hershey's Cocoa
2/3 cup hot water, divided
3/4 cup all-purpose flour
2 tablespoons all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 cup vegetable oil
1 egg
2 tablespoons vegetable oil
2 teaspoon vanilla extract
FROSTING:
1 1/3 cup confectioners' sugar
1/4 cup Hershey's Cocoa
3 tablespoons butter or margarine, softened
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract

CAKE:
Grease round micro-proof baking dish, 7 1/4x2 1/4-inches or 8x1 1/2-nches; line bottom with plastic wrap.

In small micro-proof bowl combine cocoa and 1/3 cup water; microwave on high 40 to 50 seconds or until slightly thickened.

In medium bowl combine flour, sugar, baking soda, baking powder and salt. Add egg, oil, remaining 1/3 cup hot water, vanilla and chocolate mixture; beat until batter is smooth and well blended. Pour batter into prepared pan.

Micro 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).

Let stand 5 minutes; invert onto serving plate. Peel off plastic wrap; cool, Frost.

FROSTING:
Beat all ingredients to spreading consistency. Makes about 1 cup

*Time is for 600-700 watt microwave ovens.

Servings: 8
Source: Hershey's