If you like chocolate, you will love this cake. It is chocolate to the extreme. Hot fudge comes oozing out of a moist chocolate cake. Topped with vanilla ice cream and drizzled with more hot fudge, this is Heaven on a plate. Also, it's really easy to make so that's a plus too!
Here's how you do it: Start by making Moist Chocolate Cake. Bake in Texas Size muffin tins (makes 8). When they are cooled, slice the top off the cupcake and flip over. Using a knife, slice a circle in the bottom (which is now the top) of the cake. Use a spoon to scoop the cake out of the center. Be careful not to puncture the bottom or sides of the cake. If you do accidentally puncture it, you can patch it up by pressing some of the excess cake into the hole. Once you have a hole, warm up a bottle of hot fudge for about 1 min. in the microwave then, using a spoon, fill the hole all the way to the top. Cover with plastic wrap and place in the fridge until ready to serve.
To serve: warm up individual cakes for about 30 sec. in the microwave or until fudge is bubbly. Top with vanilla ice cream and drizzle with hot fudge. Enjoy!
Moist Chocolate Cake (modified from The Essential Mormon Cookbook)
1 cup butter
1 cup water
9 TBSP Hershey's Special Dark Cocoa
3 TBSP Canola Oil
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
2 eggs
1/2 cup milk
1 teaspoon milk
In a small saucepan bring butter and water to a boil. Remove from heat. Stir cocoa and oil together until smooth. Add to butter and water. In a separate bowl sift flour, baking soda, and salt. Combine mixtures, then add sugar and eggs. Beat on medium speed until smooth and no lumps remain. Stir in milk and vanilla; beat well. Pour into a greased, Texas size muffin tin. If using a non-stick pan, grease the bottom only. Bake 4 at a time at 350 degrees for about 20-25 minutes or until a toothpick inserted into the center comes out clean.
Comments