| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Cakes, Desserts, Chocolate | 8 | Servings | |
INGREDIENTS
| 1/4 | c | Cocoa |
| 2/3 | c | ;Hot Water, Divided |
| 3/4 | c | Unbleached All Purpose Flour PLUS |
| 2 | tb | Unbleached All-Purpose Flour |
| 1 | c | Sugar |
| 1/2 | ts | Baking Powder |
| 1/4 | ts | Baking Soda |
| 1/4 | ts | Salt |
| 1/4 | c | Vegetable Oil; PLUS |
| 2 | tb | Vegetable Oil |
| 1 | lg | Egg |
| 2 | ts | Vanilla Extract |
| 3 | tb | Butter Or Margarine; Softened |
| 1/4 | c | Cocoa |
| 1 1/3 | c | Confectioners's Sugar |
| 2 | tb | Milk; Up To 3 Tb May Be Used |
| 1/2 | ts | Vanilla Extract |
INSTRUCTIONS
FROSTING NOTE: Time used in this recipe are for 600-700 Watt Microwave Ovens. Increase the time for lower wattage ovens. Grease a microwave-safe 7 1/4 X 2 1/4-inch OR a 8 X 1 1/2-inch round baking dish. Line the bottom of the dish with plastic wrap. In a small microwave-safe bowl, combine the cocoa and 1/3 cup of the hot water. Microwave on HIGH (100%) for 40 to 50 seconds or until very hot and slightly thickened. In a medium bowl, combine the flour, sugar, baking soda, baking powder and salt. Add the oil, the remaining 1/3 cup of hot water, egg, vanilla, and the chocolate mixture. Beat, with a wire whisk, for 40 to 50 stroke or until the batter is smooth and well blended. Pour the batter into the prepared pan. Microwave on HIGH (100%) for 5 to 6 minutes, without turning, until the cake begins to pul away from the sides (some moist spots may remain but will disappear on standing). Let stand for 5 minutes, then invert onto a serving plate Peel off the plastic wrap and cool completely. Frost with Easy Cocoa Frosting and garnish as desired. EASY COCOA FROSTING: In a small mixer bowl, combine all of the ingredients and beat until the desired spreading consistency is reached. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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