1/4 c. cocoa
2/3 c. hot water, divided
3/4 c. plus 2 tbsp. flour
1 c. sugar
1/2 tsp. baking soda
2 tsp. vanilla
1/4 tsp. baking powder
1/4 tsp. salt
1/4 c. plus 2 tbsp. vegetable oil
1 egg

Grease round micro-proof baking dish, 7 1/4 x 2 1/4 or 8 x 1 1/2 inches. Line bottom with plastic wrap. Microwave cocoa and 1/3 cup water in bowl in HIGH power 40 to 50 seconds or until slightly thickened.

In medium bowl, combine flour, sugar, baking soda, baking powder and salt. Add oil, remaining 1/3 cup hot water, egg, vanilla and chocolate mixture; beat until batter is smooth and well blended.

Pour batter into prepared pan. Microwave on HIGH 5-6 minutes without turning until cake begins to pull away from sides. Let stand 5 minutes. Invert onto plate. Remove plastic wrap and cool. Frost.

Some moist spots may remain on cake after microwaving, but will disappear on standing.