Makes one layer cake.

Place all ingredients except eggs in mixing bowl.

Blend at low speed, then beat at medium speed 1 minute. Add eggs and beat 1 minute. If cake is to be removed before icing, place a few dabs of shortening in bottom of 9 inch glass baking dish, then fit a circle of wax paper over the shortening. If cake is to be iced in the baking dish, simply pour batter in evenly. Microwave 1 layer at 50 percent power for 5 to 6 minutes, rotating 1/4 turn every 3 minutes. Increase power to High, microwave 2 to 5 minutes or until done.

Let stand directly on counter top 5 to 10 minutes.

*If solid chocolate is used, melt in glass measuring cup at 50 percent power for 2 to 4 minutes per square.

To soften pre-melted chocolate in the packets, microwave in envelope 10 seconds on High.

1. Chocolate Mint Cakes: Substitute Peppermint flavoring for vanilla.

2. Chocolate Peanut Cake: Add 2 tbsp. (1/4 cup) peanut butter and one more tbsp. Milk before mixing.

3. Chocolate Cherry Cake: Add 2 tbsp. (1/4 cup) maraschino cherry juice for milk and 1/4 cup of maraschino cherries before mixing.