INGREDIENTS

INSTRUCTIONS

Melt chocolate at 50% (Medium) for 1 to 1/2 minutes in custard cup. The
chocolate should be almost melted. Stir until chocolate has completely
melted and set aside. Let cool slightly.
In bowl, stir together flour, sugar, baking soda and salt. Mix together
sour cream, egg and vanilla. Blend into dry ingredients and mix with wooden
spoon until smooth. Add chocolate mixture and stir into batter until
creamy.
Pour into a greased microwave-safe 8-inch round cake pan. Set on inverted
microwave-safe plate. Let stand for 5 minutes. Microwave at 50% (Medium),
uncovered, for 4 minutes. Rotate dish twice while cooking. Microwave at
100% (High) for 2 to 4 minutes until moistness has disappeared from surface
of cake. A toothpick inserted in cake center should come out clean.
Let stand directly on counter for 10 minutes. Turn out onto wire rack, or
leave in dish on rack, to cool completely.
CHOCOLATE CUPCAKES: Spoon half the batter into 6 double-lined custard cups
or microwave-safe cupcake molds. Microwave at 50% (Medium) for 3 to 5
minutes or until moistness has just disappeared from cake surface. A
toothpick should come out clean when inserted in cake center. Let cupcakes
stand on counter 5 minutes. Repeat. Makes 1 dozen cupcakes.
Recipe by: The Random House Microwave Cookbook
Posted to Bakery-Shoppe Digest V1 #397 by smile@ridgecrest.ca.us on Nov 18,
1997

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