| 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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