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. oil
1 egg
2 tsp. vanilla extract

Grease a round micro-proof dish, 7 1/4 x 2 1/4 inch or 8 x 1 1/4 inch. Line bottom with plastic wrap. In small micro-proof bowl, combine cocoa and 1/3 cup hot water. Microwave on High 40 to 50 seconds or until 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 until batter is smooth and well blended. Pour into prepared pan. Microwave on 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 plate. Peel off plastic, cool. Frost. Time is for 600 to 700 WATT microwave ovens.

EASY COCOA FROSTING:

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

In small mixer bowl, combine all ingredients; beat to spreading consistency.