1/4 c. Hershey's cocoa
2/3 c. hot water, divided
3/4 c. plus 2 tbsp. all-purpose flour
1 c. sugar
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 c. plus 2 tbsp. vegetable oil
1 egg
2 tsp. vanilla extract Grease round micro-proof baking dish, 7 1/4 x 2 1/4 inches or 8 x 1 1/2 inches; line bottom with plastic wrap. In small micro-proof bowl, combine cocoa and 1/3 cup water; microwave on high (full 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 to 6 minutes (600-700 watt microwave oven) without turning until cake begins to pull away from sides (some moist spots may remain but will disappear on standing). Let stand 5 minutes; invert onto serving plate. Peel off plastic wrap; cool. Frost. EASY COCOA FROSTING: In small bowl, combine 3 tablespoons butter, softened, 1/4 cup Hershey's cocoa, 1 1/3 cups confectioners' sugar, 2 to 3 tablespoons milk and 1/2 teaspoon vanilla extract. Beat to spreading consistency. About 1 cup. | 
