Casserole Chocolate Cake

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.