Casserole Chocolate Cake Recipe

Casserole Chocolate Cake Recipe
Casserole Chocolate Cake Recipe photo by Taste of Home
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Casserole Chocolate Cake Recipe

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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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 10 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 10 min. + cooling

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

Nutritional Facts

1 piece: 373 calories, 15g fat (4g saturated fat), 39mg cholesterol, 220mg sodium, 59g carbohydrate (43g sugars, 1g fiber), 3g protein.

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

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