Mini Chocolate Raspberry Cakes

Directions

1. In a bowl, beat the egg, sugar, water, oil and extracts until well blended. In another bowl, combine the flour, cocoa, baking soda and salt. Gradually beat into sugar mixture until blended.
2. Pour into four 4-in. fluted tube pans or 6-oz. ramekins coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack to cool completely.
3. For raspberry sauce, in a saucepan, combine sugar and cornstarch. Stir in raspberries and water; bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool slightly. Press through a sieve; discard seeds.
4. Scoop ice cream into cake centers. Drizzle with ice cream topping and raspberry sauce; sprinkle with pecans and additional raspberries if desired.