Monday, January 16, 2012

Microwave Chocolate Cake

This recipe makes an 8x8 chocolate cake in about 10 minutes if you know where all of your ingredients are.  You can cut it into 9 servings (just right for us) or 12 smaller pieces.  It has a yummy sauce and I like it with ice cream.  This is an old Taste of Home recipe.

Microwave Chocolate Cake
1 1/2 c. flour
1 c. sugar
3 Tbsp. baking cocoa
1 tsp. baking soda
1/4 tsp. salt
1 c. cold water
1/3 c. oil
1 Tbsp. white vinegar
1 tsp. vanilla

In a bowl, combine dry ingredients.  Stir in wet ingredients until well blended.  Pour into an ungreased, microwave safe 8x8 dish.  Microwave on high for 6-8 min. (Turn every 2 min if you don't have a turn table.)  Cake is done when a toothpick inserted near the center comes out clean.

1 c. sugar
3 Tbsp. cornstarch
2 Tbsp. baking cocoa
1 c. very hot water
dash of salt
1 Tbsp. butter or margarine
1 tsp. vanilla

In a 1 quart, microwave safe bowl, whisk together dry ingredients, then whisk in water.  Microwave on high for 2-3 min. or until mixture boils.  Microwave 1 min. more.  Stir in butter and vanilla.  Spoon over pieces of warm cake.

Notes:  Yes, this recipe really has no eggs.  And watch the sauce carefully so it doesn't boil over in your microwave (just make sure and use a big bowl and you'll be fine). 


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