**an easy recipe with a few ingredients
1 box chocolate fuge cake mix (or dark chocolate cake mix)
eggs, water and oil (according to directions on box)
1 bottle Hershey hot fudge topping (*NOT* heated up)
vanilla ice cream
Smucker's magic shell chocolate topping (optional)
Prepare cake mix according to directions on the box. Pour 1/2 cup of batter into the greased cups of a large (Texas sized) muffin pan. Bake for 30-40 minutes or until a toothpick comes out clean. Place the cakes on a cooling rack until cooled all the way.
Use a serrated knife to slice off the domed tops of the cakes. Flip over the cakes and using a paring knife, cut out a quarter sized chunk from the bottom (now the top) of each cake. The hole should be about 1 1/2 inches deep. Pop that 1 1/2 inch piece of cake in your mouth, and then fill the hole in the cake with hot fudge topping. Store the cakes in a sealed container in the refrigerator until ready to serve.
TO SERVE: heat one cake at a time in the microwave for 30-40 seconds or until the fudge begins to bubble. Remove the cake, let it sit for a minute, then top with a scoop of ice cream and a drizzle (or a glob, if you're John) of Magic Shell topping. Eat, and enjoy!
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1 comment:
This recipe sounds very much like the Snow capped Melting Chocolate
Cake we had for dessert at Anthony's. They had somehow put a truffle inside though. It was served with vanilla ice cream on the side with raspberry syrup swirled on top of all and then grated chocolate on top - just a few sprinkles. It was pure heaven.
(well almost). Thanks for this recipe Andy.
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