Microwave Chocolate Cake Submitted to from the kitchen of Linda H. This appeared on a tear out card I had in Good Housekeeping Magazine in the 1980's. Enjoy! 1/4 cup Hershey's Cocoa 1/4 teaspoon baking powder 1/4 teaspoon salt 2/3 cup hot water, divided 3/4 cup plus 2 tablespoons all-purpose flour 1 cup granulated sugar 1/2 teaspoon baking soda 1/4 cup plus 2 tablespoons vegetable oil 1 egg 2 teaspoons vanilla extract 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 (I use wax paper); cool. Frost. About 8 servings. 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. About 1 cup. * Time is for 600 - 700 watt microwave ovens. I have a rotating plate in my oven - works fine.