Microwave Chocolate Cakecakes, chocolate, desserts 1/4 cup cocoa 2/3 cup ; hot water, divided 3/4 cup unbleached all purpose flour plus 2 tablespoon unbleached all-purpose flour 1 cup sugar 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/4 cup vegetable oil; plus 2 tablespoon vegetable oil 1 large egg 2 teaspoon vanilla extract ----FROSTING---- 3 tablespoon butter or margarine; softened 1/4 cup cocoa 1 1/3 cup confectioners's sugar 2 tablespoon milk; up to 3 tb may be used 1/2 teaspoon vanilla extract 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. |
