Easy microwaved fudge cake

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0 serving Cooking: 6 mins
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Fruit

By Food24 November 03 2009
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Ingredients (12)

CAKE
125.00 g butter
190.00 ml brown sugar — soft
1.00 eggs — extra-large
250.00 ml flour — cake
7.00 ml Baking powder
125.00 ml coconut
30.00 ml cocoa powder
5.00 ml vanilla — essence
CHOCOLATE ICING
25.00 ml butter
375.00 ml icing sugar
30.00 ml cocoa powder
30.00 ml milk
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Method:

Spray a fairly deep, 20 cm round microwave cake tin or glass bowl with non-stick spray.
Melt the butter on HIGH (100 per cent power) until just melted.
Add the sugar and beat well. Add the egg, beating until the mixture becomes like toffee.
Sift together the dry ingredients and add to the egg mixture along with the vanilla essence. Turn into the prepared tin and place on an upturned saucer in the centre of the microwave oven.
Microwave for 4 minutes on HIGH (100 per cent power) and leave for a few minutes. The cake is done when it shrinks from the sides of the tin. Microwave on HIGH (100 per cent power) for another minute if necessary. Remove from the microwave oven and set aside while making the icing.
Melt the butter for about 30 seconds on HIGH (100 per cent power and stir in the icing sugar and cocoa. Add just enough milk to make a fairly thick but spreadable icing.
Pour the icing over the hot cake and cool until set. Cut into slices and serve with coffee.
Makes a medium cake.



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