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    Microwave Chocolate Cake

    Source of Recipe

    Random House Microwave Cookbook

    Recipe Introduction

    You may have to adjust the power settings when cooking this cake as this is an old TNT recipe. Yummy too!

    List of Ingredients

    * Exported from MasterCook *

    Chocolate Cake

    2 ounces unsweetened chocolate
    3 tablespoons margarine
    1 cup flour
    3/4 cup brown sugar, packed
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    3/4 cup sour cream
    1 egg -- beaten
    1/2 teaspoon vanilla


    Melt chocolate at 50% (Medium) for 1 to 1/2 minutes in custard cup. The chocolate should be almost melted. Stir until chocolate has completely melted and set aside. Let cool slightly.

    In bowl, stir together flour, sugar, baking soda and salt. Mix together sour cream, egg and vanilla. Blend into dry ingredients and mix with wooden spoon until smooth. Add chocolate mixture and stir into batter until creamy.

    Pour into a greased microwave-safe 8-inch round cake pan. Set on inverted microwave-safe plate. Let stand for 5 minutes. Microwave at 50% (Medium), uncovered, for 4 minutes. Rotate dish twice while cooking. Microwave at 100% (High) for 2 to 4 minutes until moistness has disappeared from surface of cake. A toothpick inserted in cake center should come out clean.

    Let stand directly on counter for 10 minutes. Turn out onto wire rack, or leave in dish on rack, to cool completely. Serves 8.

    CHOCOLATE CUPCAKES: Spoon half the batter into 6 double-lined custard cups or microwave-safe cupcake molds. Microwave at 50% (Medium) for 3 to 5 minutes or until moistness has just disappeared from cake surface. A toothpick should come out clean when inserted in cake center. Let cupcakes stand on counter 5 minutes. Repeat. Makes 1 dozen cupcakes.




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