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Casserole Chocolate Cake (MW)




Source of Recipe


Internet


List of Ingredients




1/4 C. cocoa
2/3 C. water, divided
1 egg
1/3 C. veg oil
2 tsp. vanilla extract
3/4 C. plus 2 T. flour
1 C. sugar
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt

Frosting:

3 T. butter, softened
1 1/3 C. powdered sugar
1/4 C. cocoa
1/2 tsp. vanilla extract
3-4 T. milk
1 C. raspberries, optional
additional powdered sugar


Recipe



Line the bottom of a greased 8 inch round microwave-safe dish with waxed paper. In a microwave-safe bowl, combine cocoa and 1/3 C. water. Microwave, uncovered, on high for 30-60 seconds or until thickened, stirring once. Add egg, oil, vanilla and remaining water.

In a mixing bowl, combine dry ingredients. Add egg mixture and mix well. Pour into prepared dish. Cook, uncovered, on high for 3 minutes.

Rotate half a turn. Cook 3-4 minutes longer or until a moist area about 1 1/2 inch 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 unto serving plate; discard waxed paper. Cool completely.

For frosting, in a mixing bowl, combine butter, sugar, cocoa, vanilla and enough milk to achieve spreading consistency. Frost cake. Top with raspberries and dust with sugar.


Serves 6-8

This recipe was tested in a 2 qt. round Corning casserole dish and a 850 watt microwave.