1 1/2 c Flour 2 ts Cider vinegar
1 c Granulated sugar 2 1/2 ts Vanilla extract
3 tb Unsweetened cocoa powder 1/2 c Semisweet chocolate chips
1 ts Baking soda 2 tb Butter
1/2 ts Salt 1 tb Light corn syrup
1/3 c Vegetable oil 2 tb Powdered sugar
Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Preparation Time: 0:28 1. In an ungreased 6 x 10-inch microwave-safe
glass baking dish, mix together flour, granulated sugar, cocoa,
baking soda, and salt. Make 3 holes (1 large, 1 medium, 1 small) in
mixture. Add oil to large hole, vinegar to medium hole, and 2 tsp
vanilla to small hole. Pour 1 cup cold water over all. Stir well with
fork or whisk to blend. Scrape down sides of dish with a rubber
spatula.
2. Cook in microwave on Medium 4 mins, turning dish twice during
cooking time. Then cook on High 2 to 2 1/2 mins, or until done. Do
not overcook. Let cool.
3. In a small glass bowl, combine chocolate chips, butter, and corn
syrup. Heat in microwave on High 45 to 60 secs, or until melted and
smooth when stirred. Add 1 Tbs hot water, powdered sugar, and
remaining 1/2 tsp vanilla; mix until smooth. Spread frosting over
cooled cake and let srand till set.
NOTE: To bake in a conventional oven, preheat oven to 350 F. Prepare
cake as directed above. Bake 25 to 30 mins, or until a cake tester
inserted in center comes out clean. Prepare frosting in a small
saucepan over low heat and spread on cooled cake.
NOTES: Tested in 600-700 watt micro.
Yields
8 servings
