Prep 20 mins
Cook 10 mins
- 1 cup flour
- 2⁄3 cup sugar
- 1 1⁄4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon vanilla
- 2 eggs
- 1⁄3 cup milk
- 1⁄3 cup shortening
- In mixer bowl, combine flour, sugar, baking powder, salt and vanilla.
- Add eggs, milk and shortening.
- Beat at low speed till mixed.
- Beat at medium speed 2 minutes, scraping bowl occasionally.
- Spread batter in a 8-by-1 1/2 waxed-paper lined round cake dish.
- Micro-cook, uncovered, on medium 6 minutes, rotating a quarter turn every 2 minutes.
- Increase power to 100 percent.
- Micro-cook, uncovered, 1 1/2 to 5 minutes or until done.
- Cool on a wire rack 5 to 10 minutes.
- Remove from pan; cool thoroughly on rack.
- NOTES: You'll love the silken texture of this dessert.
- Other flavorings can be substituted for the mint, or it can be left out entirely.
This soft cake would be a good accompaniment to mangoes or berries and whipped cream on a very hot day when it would be uncomfortable to turn on the oven. When cooked, it looked like a giant sponge (my cake pans are metal so I can't put them in the microwave; I used a glass casserole dish). It was paler than an oven-baked cake, and missed a bit of the "baked" flavor, but it was very soft and, yep, spongy - too much so to frost. Instead, I drizzled chocolate syrup over slices of it.