Microwave Convection Cooking - www.MicrowaveConnect.com

This easy to microwave chocolate cake makes a quick dessert or snack. Cook in the same dish you use for mixing. The 1-cup silicone measuring cup or 1.5-cup high-heat bowl or other microwave-safe containers about this size work well. I usually cut it in half for serving. Delicious served warm with ice cream or whipped cream and if desired chocolate sauce and/or a sprinkling of chopped nuts.

CHOCOLATE CAKE IN A DISH

1/4 cup sugar

1/4 cup all purpose flour

2 tablespoons baking cocoa

1 egg

3 tablespoons water

2 tablespoons cooking oil

2 tablespoons chocolate chips

1. Stir together sugar, flour and cocoa in a 1.5-cup microwave-safe dish. Add egg, water, oil and chips. Mix with fork until blended.

2. MICROWAVE (100%), uncovered, 3 to 3 1/2 minutes or until cake is no longer doughy. Let stand a few minutes. Turn onto plate. If desired, cut into halves or quarters. If desired, serve with iced cream or whipped cream.

About 2 Servings

TIPS · Batter can be refrigerated for up to 6 hours. Increase time about 15 seconds.

>If desired, use Xylitol or Splenda for sugar and white whole wheat flour for all purpose flour.

>For classes, I mix the sugar, flour, cocoa and chips in a small plastic bag. Then, to prepare I just mix the water, oil and egg in bowl before stirring in mix.

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2010 Microwave Convection Cooking - www.MicrowaveConnect.com