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Recipe Servings: 8 Description: Another tasty cake for the chocolate lover in you Allergens: Animal, Beet, Brewers yeast, Chocolate, Corn, Egg, Fermented, Fructose, Fruit/vegetable, Gluten, Grain, Spices, Sugar, Sugar cane, Vanilla, Wheat, Yeast Ingredient List:

Qty	Name
1/4 cup	cocoa
2/3 cup	water , hot
3/4 cup plus 2 tbsp	all purpose flour
1 cup	sugar
1/2 tsp	baking soda
1/4 tsp	baking powder
1/4 tsp	salt
1/4 cup plus 2 tbsp	vegetable oil
1	egg
2 tbsp	vanilla extract

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Instructions: Grease round micro-proof baking dish, 7-1/4x2-1/4 inches or 8-1/2 inches; line bottom with plastic wrap. In 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, 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. Frost.

*Time is for 600-700 watt microwave ovens.
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Miscellaneous: Created: August 9th, 2007
Last Updated: August 14th, 2007
Source of Recipe: Hershey
Filed Under: Desserts




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