Chocolate Brownie Cake

INGREDIENTS

• 2 1 oz. squares semisweet chocolate
• shortening
• 1 C flour
• 1/2 t baking soda
• 1/2 t baking powder
• 1/2 C sugar
• 1 egg
• 1/2 C sour cream
• 1 t vanilla
• chocolate frosting
• walnut halves, fresh strawberries, sweet cherries

DIRECTIONS

1. Open chocolate square wrappers, but leave chocolate in them. Put the chocolate and the paper in the microwave. Heatr MEDIUM (50%) power 3-5 minutes, until melted.
2. Meanwhile cut two circles of wax paper to fit the bottom of an 8 1/2 inch round cake dish. Put 3 small dabs shortening on inside bottom of dish and put wax paper circles on top. Set aside.
3. Put the butter in a large microwave bowl. Heat on DEFROST 30-40 seconds, until soft. Do not melt.
4. Sift flour, baking powder, and baking soda together. Set aside.
5. Beat sugar into butter until fluffy. Beat in the egg. Beat in the sour cream, vanilla, and melted chocolate Fold in the flour until well blended.
6. Spread the batter evenly in the prepared cake dish. Place the dish on top of a microwave safe cereal bowl in the microwave. Heat MEDIUM (50%) power 8 minutes, then HIGH (100%) power 1-4 minutes, until cake tests done, rotating a quarter turn once or twice, if necessary. (The top may appear damp, but not wet; a toothpick inserted near the center will come out clean)
7. Let the cake stand directly on the counter 5-10 minutes.
8. Invert onto a serving plate and firmly tap the bottom of the dish to loosen. Peel away the wax paper. Let cool completely before covering with the your favorite chocolate frosting.
9. Decorate with walnut halves, chocolate triangles, cherries or chocolate coated strawberries, if desired.

Variations:
With Nuts: Stir in 1/2 cup coarsly chopped nuts with the flour.
With Chocolate Chips: Stir in 1 cup semisweet chocolate chips after the flour.

Makes 8-10 servings

Return to: Treats and Sweets
Return to: Mr. Microwave

LFM