Chocolate Brownie Cake
|Water||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Buttermilk||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Powdered sugar||1 2⁄3 Cup (26.67 tbs)|
|Nuts||1⁄2 Cup (8 tbs), chopped|
Place cocoa in 2-cup measure.
Gradually blend in water.
Stir in oil.
Microwave at High for 2 1/2 to 3 minutes, or until mixture boils.
In medium mixing bowl, combine flour, sugar, salt, baking soda and cinnamon.
Add hot cocoa mixture.
Beat at low speed of electric mixer until moistened.
Add buttermilk, egg and vanilla.
Beat at medium speed for 2 minutes, scraping bowl occasionally.
Pour batter into 9-inch square baking dish.
Shield corners of dish with triangles of foil.
Place dish on saucer in microwave oven.
Microwave at 70% (Medium High) for 7 minutes, rotating dish once.
Microwave at 70% (Medium High) for 3 to 9 minutes, or until top appears dry and center springs back when touched lightly, rotating dish once or twice.
Let stand on counter for 10 minutes.
In 4-cup measure, combine butter, milk, cocoa and salt.
Microwave at High for 2 1/2 to 3 minutes, or until mixture boils, stirring after every minute.
Beat in powdered sugar until smooth.
Stir in nuts.
Spread frosting over top of hot cake.