1/4 c. Hershey's cocoa
2/3 c. hot water, divided
3/4 c. + 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. + 2 tbsp. vegetable oil
1 egg
2 tsp. vanilla

Grease round micro-proof baking dish, line bottom with plastic wrap. In small micro safe bowl, combine cocoa and 1/3 cup water, microwave on HIGH 40 to 45 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 until batter is smooth and well blended. Pour batter 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 serving plate. Peel off plastic wrap. Cool. Frost. Serves 8.