Microwave Devil's Food Cake Recipe

1 cup plain (semi-sweet) chopped chocolate

2 cups self-rising flour

2 tbsp cocoa (unsweetened chocolate) powder

? tsp baking soda

1 cup brown sugar

2/3 cup butter

1 tsp vanilla extract

2 large eggs

? cup buttermilk and plain yogurt

1cing sugar

1. Closely line the base and sides of a straight-sided deep 20 cm/18in diameter souffl? dish with plastic wrap. Melt the chocolate in a small bowl on Defrost for 3-4 minutes, stirring twice. Sift the flour, cocoa and baking soda directly into a food processor bowl.

2. Add the melted chocolate with all the remaining ingredients and process for about 1 minute or until the ingredients are well combined and the mixture resembles a thick batter.

3. Spoon into the prepared dish and cover loosely with kitchen paper. Cook on full for 9-10 minutes, turning the dish twice, until the cake has risen to the rim of the dish and the top is covered with small, broken bubbles and looks fairly dry.

4. If any sticky patches remain, cook on full for further 20-30 seconds. Allow to stand in the microwave for about 15 minutes (the cake will fall slightly) then take it out and leave to cool completely. Peel away the plastic wrap and dust the top with sifted icing sugar before serving. Store in an airtight container.

5. Enjoy!

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Microwave Chocolate Butter Cream Layer Cake Recipe

2 Tbsp cocoa (unsweetened chocolate) powder

4 tbsp boiling water

? cup of butter

? cup dark soft brown sugar

1 tsp vanilla extract

3 eggs

1 ? cups self-rising flour

1 tbsp black molasses

Butter cream icing (Read Below)

Icing sugar (optional)

Preparation:

1. Closely lined the base and sides of an 18 x 9cm/7 x 3 1/2 in diameter souffl? dish with plastic wrap, allowing it to hang slightly over the edge. Mix the cocoa smoothly with the boiling water. Cream together the butter, sugar an vanilla extract until light and fluffy.

2. Beat in the eggs one at a time, adding 1 tbsp flour with each one. Fold in the remaining flour with the black molasses until evenly combined. Spread smoothly into the prepared dish and cover loosely with kitchen paper. Cook on full for 6-6 1/2 minutes until the cake is well risen and no longer damp looking on top.

3. Do not overcook or the cake will shrink and toughen. Allow to stand for 5 minutes, then ease the cake out of its dish by holding the plastic wrap and transfer to a wire rack. Gently peel away the wrap and leave the cool.

4. Cut the cake horizontally into three layers and sandwich together with the icing (frosting). Dust the top with sifted icing sugar before cutting.

Butter Cream Icing

1/3 cup butter

1 cup icing sugar

2 tsp cold milk

1 tsp vanilla extract

1. Beat the butter until light, then gradually beat in the sugar until light, fluffy and doubled in volume. Mix in the milk and vanilla extract and beat the icing until smooth and thick.

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Microwave Simple Fruit Cake Recipe

2 cups self-rising flour

2 tsp mixed (apple-pie) spice

? cup butter

? cup light soft brown sugar

1 cup mixed dried fruit

2 eggs

5 tbsp cold milk

5 tbsp icing sugar

preparation:

1. Closely line an 18 cm/7in diameter souffl? dish with plastic wrap, allowing it to hang very slightly over the edge. Sift the flour and spice into a bowl and rub in the butter. Add the sugar and dried fruit. Beat together the eggs and milk and pour into the dry ingredients, stirring to a smooth soft consistency with a fork.

2. Spoon into the prepared dish and cover loosely with kitchen paper. Cook on full for 6 1/2-7 minutes until the cake is well risen and just beginning to shrink away from the side of the dish.

3. Remove from the microwave and allow to stand for 10 minutes. Transfer to a wire rack by holding the plastic wrap. When completely cold, peel away the plastic wrap and dust the top with sifted icing sugar.

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Microwave Peanut Butter Cheesecake Recipe

Base:

? cup butter

2 cups ginger cookie crumbs

Topping:

6 tbsp cold water

3 tbsp powdered gelatine

3 cups curd (smooth cottage) cheese

4 eggs

1 tsp vanilla extract

2/3 cup sugar

A pinch of salt

2/3 cup heavy cream

4 tbsp smooth peanut butter

Chopped light salted or plain peanuts (optional)

Preparation:

1. To make the base, melt the butter, uncovered on defrost for 3-3 1/2 minutes. Stir in the cookie crumbs. Spread over the base of a 20 cm/8 in diameter springform pan and chill for 20-30 minutes until firm.

2. To make the topping, put the water and gelatine into a basin and stir well to mix. Stand for 5 minutes to soften. Melt, uncovered, on defrost for 3-1/2 minutes. Put in a food processor with the cheese, egg yolks, vanilla extract and sugar and run the machine until smooth. Scrape out into a large bowl.

3.Whisk the egg whites and salt to stiff peaks. Whip the cream until softly thickened. Fold the egg whites and cream alternatively into the cheese mixture. Finally, swirl in the peanut butter. Spread evenly into the prepared pan, cover securely and chill for at least 12 hours.

4. To serve, run a knife dipped in hot water round the side to loosen. Unclip the pan and remove the sides. Decorate with chopped peanuts. Cut into portions with a knife dipped in hot water.

5.Enjoy!

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Microwave Lemon Sponge Cake Recipe

2/3 cup sugar

3 eggs

? cup all purpose flour

6 tbsp whipped cream

2 tsp finely grated lemon peel

3 tbsp Jam

1. Line the base and side of a 18cm/7 in diameter souffl? dish with plastic wrap, allowing it to hang very slightly over the edge. Put the sugar in a bowl and warm, uncovered on Defrost for 30 seconds.

2. Add the eggs and beat until the mixture froths up and thickens to the consistency of whipped cream. Add 2tbsp finely grated lemon peel to the warmed egg and sugar mixture. Gently and lightly cut and fold in the flour using a metal spoon. Do not beat or stir. When the ingredients are well combined, transfer to the prepared dish.

3. Cover loosely with kitchen paper and cook on full for 4 minutes. Allow to stand for 10 minutes, then transfer to a wire rack by holding the plastic wrap. When cold, peel away the plastic wrap. Split in half and sandwich together with the cream and jam.

4. Enjoy!

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Microwave Banana Spice With Pineapple Icing Cake Recipe

3 Large Bananas

? cup mixture of margarine and shortening

? cup brown sugar

2 tsp baking powder

1 tsp ground allspice

2 cups malted brown flour

1 large egg

1 tbsp chopped pecan nuts

2/3 cup chopped dates

Few Drops of Pineapple Juice

1. Closely line the base and side of a 20cm/8in diameter souffl? dish with plastic wrap, allowing it to hang very slightly over the edge. Peel the bananas and thoroughly mash in a bowl. Beat in both fat. Mix in the sugar. Toss the baking powder allspice with the flour. Stir into the banana mixture with the egg, nuts and dates using a fork.

2. Spread smoothly the prepared dish. Cover loosely with kitchen paper and cook on full for 11 minutes, turning the dish three times. Allow to stand for 10 minutes. Transfer to a wire rack by holding the plastic wrap.

3. Cool completely, then peel away the plastic wrap and store the cake in an airtight container.

4. About two hours before serving, cover the cake with a thick glace icing made by sifting 1 cup icing sugar into a bowl and mixing to paste-like icing with a few drops of pineapple juice. When set, decorate with dried banana chips.

5. Enjoy!

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Microwave Carrot Cake Recipe

3-4 carrots-cut into chunks

? cup walnut pieces

? cup chopped dates, rolled in sugar

? cup brown sugar

2 large eggs

? cup sunflower oil

1 tsp vanilla extract

2 tbsp cold milk

1 ? cups all purpose flour

1 tsp baking powder

? tsp baking soda

1 tsp mixed (apple- pie) spice

Preparation:

1. Brush a 20cm/8in diameter microwave ring mould with oil and line the base with non-stick paper. Put the carrots and walnut pieces into a blender or food processor and run the machine until both are coarsely chopped.

2. Transfer to a bowl and work in the dates, sugar, eggs, oil, vanilla extract and milk. Sift together the dry ingredients then stir into the carrot mixture with a fork. Transfer to the prepared mould. Cover with plastic wrap and slit it twice to allow steam to escape. Cook on full 6 minutes, turning three times.

3. Allow to stand for 15 minutes, then turn out on to a wire rack. Remove the paper. Invert on to a plate when cooled completely.

Cream Cheese Frosting

? cup cream cheese

1 tsp vanilla extract

? cup icing sugar

1 tbsp freshly squeezed lemon juice

1. Beat the cheese until smooth. Add the rest of the ingredients and beat lightly until smooth. Spread thickly over the top of the cake.

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Microwave Baked Lemon Cheesecake Recipe

Base:

1/3 cup of butter

1 ? cups graham cracker crumbs

2 tbsp superfine sugar

Filling:

2 cups of medium-fat smooth cottage cheese

1/3 cup sugar

2 large eggs

1 tsp vanilla extract

1 tbsp cornstarch or cornflour

1 lemon juice (finely grated)

2/3 cups double heavy cream

2/3 cup soured (dairy sour) cream

Preparation:

1. To make the base, melt the butter, uncovered on Defrost for 2-2 1/2 minutes. Stir in the graham crackers and sugar. Line the base and side of a 20cm /8in/ diameter dish with plastic wrap allowing it to hang very slightly over the edge. Cover the base and sides with the graham crackers mixture. Cook, uncovered on full for 2 1/2 minutes.

2. To make the filing, beat the cheese until soft, then blend in the remaining ingredients except the soured cream. Pour into the crumb case and cover loosely with kitchen paper. Cook on full for 12 minutes, turning the dish twice. The cake is ready when there is some movement to be seen in the middle and the top has risen lightly and is just beginning to crack.

3. Allow to stand for 5 minutes. Remove from the microwave and gently spread with the soured cream, which will set on top and even out as the cake tools.

4. Enjoy!

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