For six servings, use an 8 inch round glass pan or the reusable plastic one that came with Pillsbury's microwave cake mix.
In a small bowl or cup, combine the cocoa and the first measure of water. Don't bother to stir; the cocoa won't dissolve. Microwave on High for 40 seconds. Stir until smooth; mixture will be thick. Set aside.
In a mixing bowl, combine the flour, sugar, baking soda, baking powder and salt. Mix thoroughly. Make a well in the center of the dry ingredients and add the cocoa mixture, the remaining measure of water, oil, egg and vanilla. With a spoon, mix the wet ingredients thoroughly, then blend in the dry ingredients until the batter is smooth.
Pour the batter into the microwave pan and microwave on High for 5 to 6 minutes, until the cake begins to pull away from the side of the pan. Check the cake after 5 minutes, and if it isn't pulling from the sides, return it to the microwave for another minute. Let cool in pan. The flavor improves if it can rest 1 hour.
This is as good as any of the packaged microwave cake mixes at a fraction of the cost.
I use 1/3 of a can of purchased chocolate frosting. I refrigerate the rest to use at a later date on 2 more cakes.
NOTES : Rich and satisfying, quick to prepare, chocolate cake. Recipe by: Frances Bolton
Posted to Bakery-Shoppe Digest V1 #394 by Bob & Carole Walberg <walbergr@mb.sympatico.ca> on Nov 17, 1997
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