Casserole Chocolate Cake

Name: Casserole Chocolate Cake
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6-8 servings.
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

"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.

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.

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.

Nutrition Facts

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

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

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Carla from Illinois

Jun 30, 2018

This is a very moist and tasty microwave cake. I've made this several times, and my family thoroughly enjoys it. Relatively quick and makes just enough cake for a family of four with no leftovers!