1 tsp. butter
3/4 c. flour
1/2 c. sugar
1 1/2 tbsp. unsweetened cocoa
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 tbsp. vegetable oil
1/2 tbsp. white vinegar
1/2 tbsp. vanilla
1/2 c. cold water
Confectioners sugar

Use butter to butter 9 inch baking pan. Use the measuring cup to measure flour and sugar into bowl. Use measuring spoons to measure honey, cocoa, baking powder, baking soda, and salt. Add to bowl. Mix directly in pan. With a spoon make 3 holes in the dry ingredients, right to the bottom of the pan. With tablespoon, measure oil into one hole, vinegar into another and vanilla into the third. Pour 1/2 cup water over everything.

Use spoon to mix batter very well. Microwave cake on defrost 3 1/2 minutes. Turn pan and microwave for another 3 1/2 minutes. Microwave on high for 4 minutes. Remove cake and cover with plastic wrap. When cake is cool, sprinkle confectioners sugar.