Ingredients
1/4 cup baking cocoa2/3 cup water, divided1 egg1/3 cup canola oil2 teaspoons vanilla extract3/4 cup plus 2 tablespoons all-purpose flour1 cup sugar1/2 teaspoon baking soda1/4 teaspoon baking powder1/4 teaspoon saltFROSTING:3 tablespoons butter, softened1-1/3 cups confectioners’ sugar1/4 cup baking cocoa1/2 teaspoon vanilla extract3 to 4 tablespoons milk1 cup raspberries, optionalAdditional confectioners’ sugar
Preparation
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.
In a large bowl, combine the dry ingredients. Stir in the egg mixture. Pour into prepared dish.
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).
Cool on a wire rack for 10-12 minutes. Invert onto serving plate; discard waxed paper. Cool completely.
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.
