Try this Microwave Chocolate Cake recipe, or contribute your own.
Suggest a better descriptionNOTE: Time used in this recipe are for 600-700 Watt Microwave Ovens. Increase the time for lower wattage ovens. Grease a microwave-safe 7 1/4 X 2 1/4-inch OR a 8 X 1 1/2-inch round baking dish. Line the bottom of the dish with plastic wrap. In a small microwave-safe bowl, combine the cocoa and 1/3 cup of the hot water. Microwave on HIGH (100%) for 40 to 50 seconds or until very hot and slightly thickened. In a medium bowl, combine the flour, sugar, baking soda, baking powder and salt. Add the oil, the remaining 1/3 cup of hot water, egg, vanilla, and the chocolate mixture. Beat, with a wire whisk, for 40 to 50 stroke or until the batter is smooth and well blended. Pour the batter into the prepared pan. Microwave on HIGH (100%) for 5 to 6 minutes, without turning, until the cake begins to pul away from the sides (some moist spots may remain but will disappear on standing). Let stand for 5 minutes, then invert onto a serving plate Peel off the plastic wrap and cool completely. Frost with Easy Cocoa Frosting and garnish as desired. EASY COCOA FROSTING: In a small mixer bowl, combine all of the ingredients and beat until the desired spreading consistency is reached.
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Serving Size: 1 Serving (135g) | ||
Recipe Makes: 8 | ||
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Calories: 507 | ||
Calories from Fat: 146 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.3g | 22 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 35.8mg | 11 % | |
Sodium 249.9mg | 9 % | |
Potassium 73.1mg | 2 % | |
Total Carbohydrate 89.7g | 26 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 89.1g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 507
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