Microwave Chocolate Cake

Servings: 8
Ingredients:

1/4 c  Hershey's cocoa
2/3 c  Water; hot, divided
3/4 c  All-purpose flour; plus 2 t
-sp
1 c  Sugar
1/2 ts Baking soda
1/4 ts Baking powder
1/4 ts Salt
1/4 c  Vegetable oil; plus 2 tbsp
1    Egg
2 ts Vanilla extract
Easy cocoa frosting (recipe
-ollows)

Grease round microwave proof baking dish, 7 1/4 x 2 1/4′ or 8 x 1 1/2 line
bottom with plastic wrap. In small microwave proof bowl, combine cocoa and
1/3 cup water; microwave on high ( full power)40 to 50 seconds or until
very hot and slightly thickened. 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 offplastic wrap. Frost.