Microwave Chocolate Cake - cooking recipe

Ingredients

1/4 c. Hershey's cocoa
3/4 c. plus 2 Tbsp. flour
1/4 tsp. baking powder
1/4 c. plus 2 Tbsp. vegetable oil
2 tsp. vanilla
2/3 c. hot water, divided
1 c. sugar
1/2 tsp. baking soda
1/4 tsp. salt
1 egg
Easy Cocoa Frosting

Preparation

Grease round micro-proof baking dish, 6 1/4 x 2 1/2-inches or 8 x 1 1/2-inches; line bottom with plastic wrap.
In small microwaveproof bowl combine cocoa and 1/3 cup water; microwave on High (full power) 40 to 50 seconds or until very hot and 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 to 6 minutes * without turning until cake beings to pull away from side (some moist spots may remain but will disappear on standing).
Let stand 5 minutes; invert onto serving plate.
Peel off plastic wrap; cool.
Frost.
Yields about 8 servings.