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Add a photoServings: 10
Ingredients
- 1/4 c. cocoa
- 2/3 c. warm water, divided
- 3/4 c. plus 2 tbsp. flour
- 1 c. sugar
- 1/2 teaspoon baking soda
- 2 teaspoon vanilla
- 1/4 teaspoon baking pwdr
- 1/4 teaspoon salt
- 1/4 c. plus 2 tbsp. vegetable oil
- 1 egg
Directions
- Grease round micro-proof baking dish, 7 1/4 x 2 1/4 or possibly 8 x 1 1/2 inches. Line bottom with plastic wrap. Microwave cocoa and 1/3 c. water in bowl in HIGH power 40 to 50 seconds or possibly till slightly thickened.
- In medium bowl, combine flour, sugar, baking soda, baking pwdr and salt. Add in oil, remaining 1/3 c. warm water, egg, vanilla and chocolate mix; beat till batter is smooth and well blended.
- Pour batter into prepared pan. Microwave on HIGH 5-6 min without turning till cake begins to pull away from sides. Let stand 5 min. Invert onto plate. Remove plastic wrap and cold. Frost.
- Some moist spots may remain on cake after microwaving, but will disappear on standing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 10 servings | |
| Calories 280 | |
| Calories from Fat 151 | 54% |
| Total Fat 17.1g | 21% |
| Saturated Fat 1.37g | 5% |
| Trans Fat 0.42g | |
| Cholesterol 19mg | 6% |
| Sodium 160mg | 7% |
| Potassium 20mg | 1% |
| Total Carbs 30.08g | 8% |
| Dietary Fiber 0.7g | 2% |
| Sugars 20.15g | 13% |
| Protein 2.14g | 3% |
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