DESCRIPTION
Imagine warm Devil's Food Cake, with a secret warm chocolate fudge cache inside...topped with ice cream in a chocolate shell! This is intended to be a clone of Chili's famous Molten Chocolate Fudge Cake. Chef Dees though has taken a couple of liberties to add his own decadent touches...to make it extra rich and luscious - because you Deeserve it!

Yields: 8 desserts
Prep Time: 5 minutes
Cook Time: 20 minutes

INGREDIENTS

Cake:
1 18.25-ounce box Duncan Hines Moist Supreme Devil's Food Cake mix
1 1/3 cups water
One cup vegetable oil
3 eggs
Two cups Ghiradelli 60% Cacao Bittersweet Chocolate Chips
1 teaspoon vanilla

Toppings:
William's Sonoma Hot Fudge Sauce (or your favorite hot fudge topping, such as Hershey’s Hot Fudge Sauce)
Hershey's Caramel Topping
8 scoops of your favorite French Vanilla Ice Cream
Smucker's Magic Shell Chocolate Topping

DIRECTIONS

1. Make cake batter following directions on the box, but adding an extra 1/2 cup of vegetable oil to the batter, and vanilla. When mixed, add two cups of chocolate chips to the batter, stirring well to mix.

2. Pour 1/2 cup of batter into each of the cups of the large Texas size, muffin pan. If your pan has six cups, bake the cakes in two batches of 4 cakes each. Follow baking directions, removing cakes from the oven when tops are spongy. Turn all of the cakes out of the pan and let them cool.

3. The next step is to prepare each cake for its well that will hold the secret stash of chocolate filling. First: to make them sit flat, slice a bit of the domed top off of each of the cakes with a serrated sandwich knife to make the top level. Then flip the cake over so it sits flat, and its bottom is now "up".

Next: use a sharp paring knife to cut out approximately 1 1/2-inch diameter cylindrical chunk in the center of the bottom (which now facing "up") 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 set aside (or share with a loved one!). Now you have the secret compartment to conceal the hot fudge payload.

4. Warm up the Hot Fudge Sauce in the microwave to just warm, as this makes it easier to spoon into the well. Spoon about 2 tablespoons of fudge into each of the wells you've created in the cakes. If not serving immediately, then store the cakes in a sealed container, and pop into the refrigerator. These can keep for 2 weeks or more in the refrigerator…but you’ll want to eat them all right away (because they’re so sinfully good!).

5. When you are ready to serve, heat one cake at a time in the microwave for 30 to 35 seconds on high, or until you see the fudge filling begin to bubble along its edges. Remove the cake from the microwave and let it rest for 30 seconds.

6. Drizzle the top of the cake and plate with warm Chocolate Sauce for presentation, and added decadence. We prefer drizzling chocolate sauce, but to stay true to the Chili's recipe, use Caramel Sauce.

Next: place a scoop of vanilla ice cream on top of the cake. Top with a coating of Magic Shell chocolate topping over the ice cream, and watch it harden - it'll only take a moment or two.

7. Serve, and enjoy how you've rewarded yourself!