| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Cakes, Mw | 1 | Servings | |
INGREDIENTS
| 3/4 | c | All purpose flour |
| 2/3 | c | Sugar |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/2 | ts | Vanilla |
| 1 | oz | Pre-melted chocolate |
| 1/3 | c | Shortening |
| 1/3 | c | Milk |
| 2 | Eggs |
INSTRUCTIONS
Makes one layer cake. Place all ingredients except eggs in mixing bowl. Blend at low speed, then beat at medium speed 1 minute. Add eggs and beat 1 minute. If cake is to be removed before icing, place a few dabs of shortening in bottom of 9 inch glass baking dish, then fit a circle of wax paper over the shortening. If cake is to be iced in the baking dish, simply pour batter in evenly. Microwave 1 layer at 50 percent power for 5 to 6 minutes, rotating 1/4 turn every 3 minutes. Increase power to High, microwave 2 to 5 minutes or until done. Let stand directly on counter top 5 to 10 minutes. *If solid chocolate is used, melt in glass measuring cup at 50 percent power for 2 to 4 minutes per square. To soften pre-melted chocolate in the packets, microwave in envelope 10 seconds on High. VARIATIONS: 1. Chocolate Mint Cakes: Substitute Peppermint flavoring for vanilla. 2. Chocolate Peanut Cake: Add 2 tbsp. (1/4 cup) peanut butter and one more tbsp. milk before mixing. 3. Chocolate Cherry Cake: Add 2 tbsp. (1/4 cup) maraschino cherry juice for milk and 1/4 cup of maraschino cherries before mixing. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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