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
Jiffy Chocolate Frosting

Grease microwave-safe 7 1/4 x 2 1/4 inch or 8 x 1 1/2 inch round baking dish. Line bottom of dish with plastic wrap. In small microwave-safe bowl combine cocoa and 1/3 cup water; microwave at HIGH (100%) 40 to 50 seconds or until very hot and 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 with whisk 40 to 50 strokes or until batter is smooth and well blended. Pour batter into prepared pan. Microwave at High 5 to 6 minutes, 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 with Jiffy Chocolate Frosting.

Time is for 600 to 700 watt microwave ovens. Increase baking time for lower ovens.