CASSEROLE CHOCOLATE CAKE

Casserole Chocolate Cake image

"This cake 'bakes' in minutes in the microwave, so it's the perfect snack to satisfy my chocolate cravings," says Julie Finlayson, Greenville, North Carolina.

Provided by Taste of Home

Time 30m

Yield 6-8 servings.

Number Of Ingredients 18

Ingredients

1/4 cup baking cocoa
2/3 cup water, divided
1 egg
1/3 cup canola oil
2 teaspoons vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
FROSTING:
3 tablespoons butter, softened
1-1/3 cups confectioners' sugar
1/4 cup baking cocoa
1/2 teaspoon vanilla extract
3 to 4 tablespoons milk
1 cup raspberries, optional
Additional confectioners' sugar

Steps:

Line the bottom of a greased 8-in. round microwave-safe dish with waxed paper. In a microwave-safe bowl, combine cocoa and 1/3 cup water. Microwave, uncovered, on high for 20-50 seconds or until thickened, stirring once. Add the egg, oil, vanilla and remaining water. , In a large bowl, combine the dry ingredients. Stir in the egg mixture. Pour into prepared dish. , Cook, uncovered, on high for 2-1/4 minutes. Cook 2-3 minutes longer or until a moist area about 1-1/2 in. in diameter remains in the center (when touched, cake will cling to finger while area underneath will be almost dry). , Cool on a wire rack for 10-12 minutes. Invert onto serving plate; discard waxed paper. Cool completely. , For frosting, in a small bowl, combine the butter, sugar, cocoa, vanilla and enough milk to achieve spreading consistency. Frost cake. Top with raspberries and dust with confectioners' sugar.

Nutrition Facts : Calories 373 calories, Fat 15g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 220mg sodium, Carbohydrate 59g carbohydrate (43g sugars, Fiber 1g fiber), Protein 3g protein.