Easy Chocolate Lava Cakes

Name: Easy Chocolate Lava Cakes
Prep time: 3 h 15 min
Cook time: 25 min
Yield: 9 serving
Ingredients: 1 box (18.25 ounces) Devils Food Cake Mix; 1 ⅓ cups water; 1/2 cup vegetable oil; 3 large eggs; 1 small jar Hershey’s hot fudge; 1 quart vanilla ice cream; Smucker’s Magic Shell chocolate topping

User Reviews

5.0

3 reviews

Excellent

Prep Time
3 hrs 15 mins
Cook Time
15 mins
Servings
9
Calories
487 kcal
Course
Dessert, Cake, Others
Cuisine
American

Easy Chocolate Lava Cakes

Iris Warren

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Easy Chocolate Lava Cakes are mini cakes with a warm center of hot fudge, topped with a big scoop of vanilla ice cream and then drenched in chocolate magic shell. They are amazing!

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Ingredients

Servings

1 box (18.25 ounces) Devils Food Cake Mix
1 ⅓ cups water
1/2 cup vegetable oil
3 large eggs
1 small jar Hershey’s hot fudge
1 quart vanilla ice cream
Smucker’s Magic Shell chocolate topping

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Instructions

Preheat oven to 350 degrees F. In a medium bowl, add the cake mix, water, vegetable oil and eggs. Beat with a hand mixer, on low speed for 2 minutes.
Grease a Texas-size muffin tin. (The Texas-size pans usually come in 6-cup pans) Fill each cup 2/3 full of cake batter. This recipe makes 9 cakes, so you will have leftover batter if you only have one pan.
Bake for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Carefully remove from oven. Allow the cakes to cool for 10 minutes in the pan, then take a knife and loosen the edges. Carefully remove cakes from the pan, and place on a wire rack to cool completely.
Once cooled, take a knife and slice the ‘dome’ off the top of the cakes, so they are flat. Once the tops are flat, turn the cakes upside down. Using a sharp paring knife, cut out a 1-inch circle out of the center of the bottom (now the top) of each cake. The hole should be at least 1-inch deep. Scoop out the chunk of cake and discard. Repeat this process with all the cakes.
Warm the hot fudge in the microwave according to its directions. Spoon 2 Tablespoons of fudge into each of the holes in the cakes. Store the cakes in a sealed container in the freezer for at least 3 hours before serving.
When ready to serve, take one cake and place on a microwave-safe plate. Heat for 30 seconds. Remove from microwave and top with one big scoop of vanilla ice cream, then drizzle on Magic shell. Serve and enjoy!

Notes

**TO FREEZE: make cakes according to directions. Let cool completely before storing in a tightly sealed freezer-safe container or ziplock bag. (Let out as much air as you can before sealing.) They freeze well up to one month.
**TO REHEAT: place one frozen cake on a microwave-safe plate. Heat for 30 seconds or until cake is completely thawed and warmed through. Serve warm.