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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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 king arthur unbleached 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:
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. Yield: 6-8 servings.
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