Casserole Chocolate Cake Recipe

Name: Casserole Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 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

Servings: persons

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
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.

739

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup baking cocoa, 2/3 cup water, divided, 1 egg, 1/3 cup canola oil, and more.

Yes, Casserole Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Casserole Chocolate Cake

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