| 1 | Makes one layer cake. |
| 2 | Place all ingredients except eggs in mixing bowl. |
| 3 | Blend at low speed, then beat at medium speed 1 minute. |
| 4 | Add eggs and beat 1 minute. |
| 5 | If cake is to be removed before icing, place a few dabs of shortening in bottom of 9 inch glass baking dish, then fit a circle of wax paper over the shortening. |
| 6 | If cake is to be iced in the baking dish, simply pour batter in evenly. |
| 7 | Microwave 1 layer at 50 percent power for 5 to 6 minutes, rotating ?turn every 3 minutes. |
| 8 | Increase power to high, microwave 2 to 5 minutes or until done. |
| 9 | Let stand directly on counter top 5 to 10 minutes. |
| 10 | *if solid chocolate is used, melt in glass measuring cup at 50 percent power for 2 to 4 minutes per square. |
| 11 | To soften pre-melted chocolate in the packets, microwave in envelope 10 seconds on high. |
| 12 | Variations: Chocolate mint cakes: substitute peppermint flavoring for vanilla. |
| 13 | Chocolate peanut cake: add 2 tbsp. (?cup) peanut butter and one more tbsp. milk before mixing. |
| 14 | Chocolate cherry cake: add 2 tbsp. (?cup) maraschino cherry juice for milk and ?cup of maraschino cherries before mixing. |
