DELICIOUS!!!!! My cousin recently made this and went on and on about it on facebook. I LOVE Chilli's Molten Lava Cake so I figured I should give it a try. Well the on and on part was correct because it was SOOO worth it! Everybody loved it and then asked me to make seconds later that night. THANK YOU KYLIE!!! Here are pictures and the recipe.
Chris helped me make holes down the center of the cakes. Well he wanted his hole to be bigger so he could have more hot fudge...well this is what happened! haINGREDIENTS:
Cake
1 18.25-ounce box chocolate fudge or dark chocolate cake mix (I used fudge)
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 bottle Hershey hot fudge topping
1 Bottle Hershey's Caramel Topping
8 scoops vanilla ice cream
Smucker's Magic Shell chocolate topping
1. Make cake batter 'following directions on the box and pour 1/2 cup of batter into the greased cups of a large (Texas size, muffin pan. If your pan has six cups, bake the cakes in two batches of 4 cakes each. Bake 20-25 min. Turn all of the cakes out of the pan and let them cool.
2. The cakes will be served upside down, so you may have to slice a bit of the domed top off the cakes to help them lay flat when inverted. (If you flip them out and cool them upside down they naturally flatten just a bit) After you've flipped over all of the cooled cakes, use a sharp paring knife to cut out a 1 1/2-inch diameter cylindrical chunk in the center of the bottom (now the top) of each cake. The hole should be about 1 1/2-inches deep. After slicing straight down into the cake in a circle, scoop out the chunk of cake with a teaspoon and discard the piece. Now you have a secret compartment to conceal the hot fudge payload.
3. Spoon about 2 tablespoons of fudge into each of the holes you've made in the cakes, then store the cakes in a sealed container in the refrigerator.
4. When you are ready to serve, heat one cake at a time in the microwave for 40 to 45 seconds on high, or until you see the fudge begin to bubble. Remove the cake from the microwave and let it rest for 30 seconds or so, then place a scoop of vanilla ice cream on top of the cake. Pour a coating of Magic Shell chocolate topping over the ice cream, drizzle caramel topping and serve.
Makes 8 desserts.
ENJOY!!!!
Cake
1 18.25-ounce box chocolate fudge or dark chocolate cake mix (I used fudge)
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 bottle Hershey hot fudge topping
1 Bottle Hershey's Caramel Topping
8 scoops vanilla ice cream
Smucker's Magic Shell chocolate topping
1. Make cake batter 'following directions on the box and pour 1/2 cup of batter into the greased cups of a large (Texas size, muffin pan. If your pan has six cups, bake the cakes in two batches of 4 cakes each. Bake 20-25 min. Turn all of the cakes out of the pan and let them cool.
2. The cakes will be served upside down, so you may have to slice a bit of the domed top off the cakes to help them lay flat when inverted. (If you flip them out and cool them upside down they naturally flatten just a bit) After you've flipped over all of the cooled cakes, use a sharp paring knife to cut out a 1 1/2-inch diameter cylindrical chunk in the center of the bottom (now the top) of each cake. The hole should be about 1 1/2-inches deep. After slicing straight down into the cake in a circle, scoop out the chunk of cake with a teaspoon and discard the piece. Now you have a secret compartment to conceal the hot fudge payload.
3. Spoon about 2 tablespoons of fudge into each of the holes you've made in the cakes, then store the cakes in a sealed container in the refrigerator.
4. When you are ready to serve, heat one cake at a time in the microwave for 40 to 45 seconds on high, or until you see the fudge begin to bubble. Remove the cake from the microwave and let it rest for 30 seconds or so, then place a scoop of vanilla ice cream on top of the cake. Pour a coating of Magic Shell chocolate topping over the ice cream, drizzle caramel topping and serve.
Makes 8 desserts.
ENJOY!!!!
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