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MICROWAVE CHOCOLATE CAKE Non-Vegetarian-Dish

Chocolate cake is a dessert popularized at the end of the 19th Century and popular internationally. The cake is often served at gatherings such as birthday parties and weddings.



Ingredients

Hershey's Cocoa
: 1/4 cup
Baking powder
: 1/4 tsp
Salt
: 1/4 tsp
Hot water
: 2/3 cup
All-purpose flour
: 3/4 cup plus 2 tbsp
Granulated sugar
: 1 cup
Baking soda
: 1/2 tsp
Vegetable oil
: 1/4 cup plus 2 tbsp
Egg
: 1
Vanilla extract
: 2 tsp

Microwave Chocolate Cake

Method

  • Grease round micro-proof baking dish, 7 1/4 x 2 1/4 inches or 8 x 1 1/2 inches; line bottom with plastic wrap (wax paper works well).
  • In a small micro-proof bowl combine cocoa and 1/3 cup water; microwave on HIGH (full 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 extract 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 begins to pull away from sides (some moist spots may remain but will disappear on standing).
  • Let stand 5 minutes; invert onto serving plate.
  • Peel off plastic wrap ,cool and frost.
  • Easy Cocoa Frosting

  • In small bowl combine: 3 tablespoons butter or margarine, softened
  • 1/4 cup Hershey's Cocoa
  • 1 1/3 cups confectioners' sugar
  • 2 to 3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Beat to spreading consistency.