Casserole Chocolate Cake Recipe

Casserole Chocolate Cake Recipe photo by Taste of Home

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"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.

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Casserole Chocolate Cake Recipe

Prep: 20 min. Cook: 10 min. + cooling

Yield: 6-8 Servings

20 10 30

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

Directions

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. Yield: 6-8 servings.

Editor's Note: This recipe was tested in a 2-qt. round Corning casserole dish.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 piece) equals 373 calories, 15 g fat (4 g saturated fat), 39 mg cholesterol, 220 mg sodium, 59 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Casserole Chocolate Cake in Quick Cooking July/August 2000, p51