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Name: Chocolate Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 3/4 c Sour cream; 1 Egg beaten; 3 tb Margarine; 3/4 c Brown Sugar packed; 1 c Flour; 1/4 ts Salt; 1/2 ts Vanilla; 2 oz Unsweetened Chocolate; 1/2 ts Baking soda

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INGREDIENTS

3/4 c Sour cream
1 Egg ; beaten
3 tb Margarine
3/4 c Brown Sugar ; packed
1 c Flour
1/4 ts Salt
1/2 ts Vanilla
2 oz Unsweetened Chocolate
1/2 ts Baking soda

Servings

INSTRUCTIONS

Melt chocolate at 50% (Medium) for 1 to 1/2 minutes in custard cup. The chocolate should be almost melted. Stir until chocolate has completely melted and set aside. Let cool slightly. In bowl, stir together flour, sugar, baking soda and salt. Mix together sour cream, egg and vanilla. Blend into dry ingredients and mix with wooden spoon until smooth. Add chocolate mixture and stir into batter until creamy. Pour into a greased microwave-safe 8-inch round cake pan. Set on inverted microwave-safe plate. Let stand for 5 minutes. Microwave at 50% (Medium), uncovered, for 4 minutes. Rotate dish twice while cooking. Microwave at 100% (High) for 2 to 4 minutes until moistness has disappeared from surface of cake. A toothpick inserted in cake center should come out clean. Let stand directly on counter for 10 minutes. Turn out onto wire rack, or leave in dish on rack, to cool completely. CHOCOLATE CUPCAKES: Spoon half the batter into 6 double-lined custard cups or microwave-safe cupcake molds. Microwave at 50% (Medium) for 3 to 5 minutes or until moistness has just disappeared from cake surface. A toothpick should come out clean when inserted in cake center. Let cupcakes stand on counter 5 minutes. Repeat. Makes 1 dozen cupcakes. Recipe by: The Random House Microwave Cookbook Posted to Bakery-Shoppe Digest V1 #397 by smile@ridgecrest.ca.us on Nov 18, 1997

NOTES

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Chocolate Cake

3/4 c Sour cream
1 Egg beaten
3 tb Margarine
3/4 c Brown Sugar packed
1 c Flour
1/4 ts Salt
1/2 ts Vanilla
2 oz Unsweetened Chocolate
1/2 ts Baking soda

Melt chocolate at 50% (Medium) for 1 to 1/2 minutes in custard cup. The  chocolate should be almost melted. Stir until chocolate has completely  melted and set aside. Let cool slightly.    In bowl, stir together flour, sugar, baking soda and salt. Mix together  sour cream, egg and vanilla. Blend into dry ingredients and mix with wooden  spoon until smooth. Add chocolate mixture and stir into batter until  creamy.    Pour into a greased microwave-safe 8-inch round cake pan. Set on inverted  microwave-safe plate. Let stand for 5 minutes. Microwave at 50% (Medium),  uncovered, for 4 minutes. Rotate dish twice while cooking. Microwave at  100% (High) for 2 to 4 minutes until moistness has disappeared from surface  of cake. A toothpick inserted in cake center should come out clean.    Let stand directly on counter for 10 minutes. Turn out onto wire rack, or  leave in dish on rack, to cool completely.    CHOCOLATE CUPCAKES: Spoon half the batter into 6 double-lined custard cups  or microwave-safe cupcake molds. Microwave at 50% (Medium) for 3 to 5  minutes or until moistness has just disappeared from cake surface. A  toothpick should come out clean when inserted in cake center. Let cupcakes  stand on counter 5 minutes. Repeat. Makes 1 dozen cupcakes.    Recipe by: The Random House Microwave Cookbook    Posted to Bakery-Shoppe Digest V1 #397 by smile@ridgecrest.ca.us on Nov 18,  1997

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Nutrition

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Serving Size: 1 Serving (150g)
Recipe Makes: 8 Servings

Calories: 626
Calories from Fat: 379 (61%)

Amt Per Serving		% DV

	Total Fat 42.1g	56 %
	Saturated Fat 22g	110 %
	Monounsaturated Fat 14.3g
	Polyunsanturated Fat 3.7g
Cholesterol 34.8mg		11 %
Sodium 225mg		8 %
Potassium 581.3mg		15 %
Total Carbohydrate 72.4g		21 %
	Dietary Fiber 10g	40 %
	Sugars, other 62.5g
Protein 10.5g		15 %
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.

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Calories per serving: 626

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