1/4 c. 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

EASY COCOA FROSTING:

3 tbsp. butter, softened
1/4 c. cocoa
1 1/3 c. confectioners' sugar
2-3 tbsp. milk
1/2 tsp. vanilla extract

Cake: Grease a round microwave 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 microwave proof bowl combine cocoa and 1/3 cup of water. Microwave on high (full power) 40-50 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 (time is for 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, then invert onto serving plate. Pull off plastic wrap; cool.

Easy Cocoa Frosting: In small bowl combine all frosting ingredients. Beat to spreading consistency. Makes about 1 cup.