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Chocolate Cake

Cake:
1 1/2 Cups All Purpose Flour
1 Cup Sugar
3 Tbsp. Watkins Baking Cocoa
1 teas. Baking Soda
1/4 teas. Salt
1 Cup Cold Water
1/3 Cup Watkins Original Grapeseed Oil
1 Tbsp. Vinegar
1 teas. Watkins Vanilla, Original Double-Strength
1/2 teas. Watkins Butter Extract
1/2 teas. Watkins Chocolate Extract

Chocolate Sauce:
1 Cup Sugar
3 Tbsp. Cornstarch
1 Tbsp. Watkins Baking Cocoa
1 Cup Very Hot Tap Water
2 Dashes Salt
1 Tbsp. Butter
1 teas. Watkins Vanilla, Original Double-Strength
1/2 teas. Watkins Butter Extract
1/2 teas. Watkins Chocolate Extract

In a bowl combine dry ingredients. In a measuring cup measure water, add oil, then vinegar and extracts. Add to dry ingredients and mix until blended. Pour into ungreased 8x8 microwavable square pan. Microwave on high 7-8 minutes. Turn dish every two minutes if you do not have a turntable. Cake is done when toothpick comes out clean or cake begins to leave the side of the pan. Se aside. Combine sugar, cornstarch, baking cocoa, and salt in a microwavable 1 quart bowl. Stir in water. Microwave on high for 1 ½ minutes. Stir well. Microwave for approximately 1 more minute or until mixture boils. Stir in butter and extracts. Serve over warm cake. Serves 9

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