Microwave Chocolate Cake-Peggy

1/4 cup Hershey's cocoa

2/3 cup hot water, divided

3/4 cup + 2 tablespoons flour

1 cup sugar

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/4 cup + 2 tablespoons oil

1 egg

2 teaspoons vanilla

Grease round microwave proof baking dishes. Line bottom with plastic wrap. In small bowl, combine cocoa and 1/3 cup water. Microwave on HIGH 40 to 50 seconds or until very hot and slightly thickened. 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 pan. Microwave on HIGH 5 to 6 minutes (time is fro 600 to 700 watt ovens) without turning until cake begins to pull away from sides. Let stand 5 minutes. Invert onto serving plate. Peel off plastic wrap. Cool and frost with Easy Cocoa Frosting.