1 1/2 c. unsifted all-purpose flour
1 c. firmly packed brown sugar
1/3 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 tbsp. distilled white vinegar
1 c. milk
1/2 c. vegetable oil
1 tsp. vanilla

Grease 2-quart microwave-safe tube pan, or 8x2 inch round microwave-safe cake dish with a small microwave-safe drinking glass, about 2 inches in diameter, placed open-end up in center.

Combine flour, brown sugar, cocoa, baking soda, salt, vinegar and 1/2 cup of the milk in medium-size bowl. Stir with spoon, about 100 strokes, until batter is smooth and stiff. Stir in remaining milk, oil and vanilla until smooth and well blended. Pour batter into prepared pan.

Microwave at full power (100%) for 7 to 9 minutes or until wooden pick inserted near center comes out clean, rotating pan half turn every 3 minutes.

Let cake stand directly on heatproof board or counter until completely cool; the retained heat completes the cooking process.

Sprinkle the top decoratively with 10X (confectioners') sugar through a daily, or frost with your favorite icing, or serve plain with ice cream or whipped cream. Store the cake, covered, at room temperature. 8 servings.