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Recipe Name: Miraculous Microwave Chocolate Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 6

1/4 Cup(s) Cocoa
1/3 Cup(s) Water
3/4 Cup(s) Plus 2 tablespoons
All-Purpose Flour
1 Cup(s) Granulated white sugar
1/2 Teaspoon(s) Baking soda
1/4 Teaspoon(s) Baking Powder
1/4 Cup(s) Plus 2 tablespoons oil
1/4 Teaspoon(s) Salt
1 Egg
2 Teaspoon(s) Vanilla
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
<> on Nov 17, 1997

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