CHOCOLATE MICROWAVE CAKE

1/4 cup Hershey's cocoa
2/3 cup hot water, divided use
3/4 cup plus 2 tbsp. flour
1 cup sugar
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 cup plus 2 tbsp. vegetable oil
1 egg
2 tsp. vanilla extract

Grease round micro-proof baking dish, 7 1/4x2 1/4-inch or 8x1 1/2-inch, line bottom with plastic wrap.

In small micro-proof bowl combine cocoa and 1/3 cup water.

Microwave on high (full power) for 40 to 50 seconds.

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

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