1/4 c. cocoa
2/3 c. hot water, divided
3/4 c. plus 2 tbsp. flour
1 c. sugar
1/2 tsp. baking soda
2 tsp. vanilla
1/4 tsp. baking powder
1/4 tsp. salt
1/4 c. plus 2 tbsp. vegetable oil
Grease round micro-proof baking dish, 7 1/4 x 2 1/4 or 8 x 1 1/2 inches.
Line bottom with plastic wrap. Microwave cocoa and 1/3 cup water in bowl in HIGH power 40 to 50 seconds or until slightly thickened.
In medium bowl, combine flour, sugar, baking soda, baking powder and salt.
Add oil, remaining 1/3 cup hot water, egg, vanilla and chocolate mixture; beat until batter is smooth and well blended.
Pour batter into prepared pan. Microwave on HIGH 5-6 minutes without turning until cake begins to pull away from sides.
Let stand 5 minutes. Invert onto plate. Remove plastic wrap and cool. Frost.
Some moist spots may remain on cake after microwaving, but will disappear on standing.
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