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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