Barbara Bretton

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Rochelle's Six-Minute Chocolate Cake

You say you don't believe in miracles? Guess you're not a chocolate lover. Chocolate lovers know better. They know that brownies, still warm from the oven, or a plate of cookies bursting with half-melted chips can turn a perfectly rotten day into a cause for celebration. I'll tell you a secret: chocolate is the writers' fuel of choice. Chocolate (now don't laugh) inspires and encourages. Chocolate propels more of us than I care to admit, especially when we're deep in the throes of Deadline Psychosis when you're so busy writing, you don't have time to brush your hair, much less bake a chocolate cake.

I can't help you with your bad hair days, but this recipe for the Miraculous Six-Minute Chocolate Cake can do just about everything else. My husband found it in the Sunday New York Daily News a few weeks ago and showed it to me.

"What do you think?" he asked.

"Impossible," I said. "You can't make a decent cake in the microwave. It can't be done."

"We have the ingredients," he said. "Let's try it."

So we did and, let me tell you, this is one terrific chocolate cake. I e-mailed Rochelle Rothman, the creator, and expressed my appreciation. I also asked her if I could share it with you and I'm very pleased that she said yes. (You might want to check out her website and order her new cookbook.)

Without further ado:

Rochelle's Six-Minute Chocolate Cake

(serves 6)
1/4 cup unsweetened cocoa powder
2/3 cup hot water, divided in half
3/4 cup plus 2 tablespoons flour
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup plus 2 tablespoons vegetable oil
1 egg
2 teaspoons vanilla extract
Chocolate frosting (recipe to follow)
Whipped cream, for garnish

Grease a 9-inch round microwave-proof baking dish. Line bottom of pan with plastic wrap. Combine cocoa and 1/2 cup water in a small glass bowl. Microwave on high for 40-50 seconds or until slightly thickened. In medium bowl, combine flour, sugar, baking soda, baking powder, and salt. Add oil, remaining 1/2 cup hot water, egg, vanilla, and chocolate mixture. Beat until batter is smooth and well-blended. Pour batter into prepared pan. Microwave on high for 5-6 minutes, without turning, until cake begins to pull away from sides of the pan. (Don't worry if you use a microwave turntable. That's what I use and it worked just fine.) Some moist spots may remain but will disappear upon standing. Let cake cook for five minutes. Invert onto serving tray or plate. Remove plastic wrap. Cool. Frost and garnish as you see fit.

Rochelle's Chocolate Frosting

3 tablespoons softened butter
1/4 unsweetened cocoa powder
1 1/3 cups confectioner's sugar
3 tablespoons milk
1/2 teaspoon vanilla extract

Combine butter with remaining ingredients and blend to a smooth, spreadable consistency.

NOT JUST A COOKBOOK by Rochelle Rothman is the latest needed addition to the cookbook market. Rochelle Rothman has been a dynamic, top Sales Manager for Tupperware Corporation for thirty years. She has perfected her recipes while demonstrating her products to tens of thousands of people during her career. Her cookbook is being launched with exciting and novel recipes that even the novice in the kitchen can confidently try. Rochelle brings her unique and humorous style to the public by creating food around the year by the month. Humorous anecdotes precede each month. These tried and tested recipes also feature tricks and hints never put forth with such basic common sense. Rochelle has perfected a style that is unique in the world of cooking.

The book will be available in July through or from the author directly at 718-258-0415 or e-mail at TUPMOM@JUNO.COM.


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