Microwave Chocolate Cake

  • on July 24, 2010
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Ingrients & Directions

1/4 c Cocoa 1/4 ts Baking Soda
2/3 c ;Hot Water, Divided 1/4 ts Salt
3/4 c Unbleached All Purpose Flour 1/4 c Vegetable Oil; PLUS
-PLUS 2 tb Vegetable Oil
2 tb Unbleached All-Purpose Flour 1 lg Egg
1 c Sugar 2 ts Vanilla Extract
1/2 ts Baking Powder

3 tb Butter Or Margarine; 1 1/3 c Confectioners’s Sugar
-Softened 2 tb Milk; Up To 3 Tb May Be Used
1/4 c Cocoa 1/2 ts 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.


In a small mixer bowl, combine all of the ingredients and beat until
the desired spreading consistency is reached.

8 servings

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