Casserole Chocolate Cake

• 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.

baking cocoa, water, egg, canola oil, vanilla, flour, sugar, baking soda, baking powder, salt, butter, sugar, baking cocoa, vanilla, milk, raspberries, sugar

Taken from www.tasteofhome.com/recipes/casserole-chocolate-cake/ (may not work)