Ingredients

1/4 C. Hershey’s cocoa
2/3 C. hot water, divided
3/4 C. plus 2 Tbsp. all-purpose flour
1 C. sugar
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 C. plus 2 Tbsp. vegetable oil
1 egg
2 tsp. vanilla extract
EASY COCOA FROSTING:
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 tsp. vanilla extract.

Cooking Instructions

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. 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 (600-700 watt microwave oven) 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.
EASY COCOA FROSTING:
In small bowl, combine ingredients. Beat to spreading consistency. Makes about 1 cup.
 
 
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