1/4 c Cocoa
1/3 c Water
3/4 c Plus 2 tablespoons
-all-purpose flour
1/3 c Water
1 c Granulated white sugar
1/2 ts Baking soda
1/4 ts Baking powder
1/4 c Plus 2 tablespoons oil
1/4 ts Salt
1 Egg
2 ts Vanilla
For six servings, use an 8 inch round glass pan or the reusable plastic one
that came with Pillsbury’s microwave cake mix.
In a small bowl or cup, combine the cocoa and the first measure of water.
Don’t bother to stir; the cocoa won’t dissolve. Microwave on High for 40
seconds. Stir until smooth; mixture will be thick. Set aside.
In a mixing bowl, combine the flour, sugar, baking soda, baking powder and
salt. Mix thoroughly. Make a well in the center of the dry ingredients and
add the cocoa mixture, the remaining measure of water, oil, egg and
vanilla. With a spoon, mix the wet ingredients thoroughly, then blend in
the dry ingredients until the batter is smooth.
Pour the batter into the microwave pan and microwave on High for 5 to 6
minutes, until the cake begins to pull away from the side of the pan. Check
the cake after 5 minutes, and if it isn’t pulling from the sides, return it
to the microwave for another minute. Let cool in pan. The flavor improves
if it can rest 1 hour.
This is as good as any of the packaged microwave cake mixes at a fraction
of the cost.
I use 1/3 of a can of purchased chocolate frosting. I refrigerate the rest
to use at a later date on 2 more cakes.
NOTES : Rich and satisfying, quick to prepare, chocolate cake.
Yields
6 Servings