Microwave Chocolate Cake - cooking recipe

Ingredients

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

Preparation

Grease round micro-proof baking dish, 7 1/4 x 2 1/4-inch or 8 x 1 1/2-inches; line bottom with plastic wrap.
In small microwave-proof bowl, combine cocoa and 1/3 cup water; microwave on High 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 pan.
Microwave on High 5 to 6 minutes without turning until cake begins to pull away from sides.
Let stand 5 minutes; invert onto serving plate.
Peel off plastic wrap; cool.
Frost.