Casserole Chocolate Cake

Name: Casserole Chocolate Cake
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; 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

17 ingredients

5 steps

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
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

Directions

1

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.
2

In a large bowl, combine the dry ingredients. Stir in the egg mixture. Pour into prepared dish.
3

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).
4

Cool on a wire rack for 10-12 minutes. Invert onto serving plate; discard waxed paper. Cool completely.
5

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.