Grease round micro-proof baking dish,
7 1/4 x 2 1/4 inch or 8 x 1 1/2 inches, line bottom
with plastic wrap. In small micro-proof bowl combine
cocoa and 1/3 cup water; microwave on high (full power)
for 40 to 50 seconds. 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.
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