Molten Chocolate Cake

(Chili's style)

1 box dark chocolate cake mix (plus the ingredients it calls for)
1 recipe hot fudge
Vanilla ice cream
Chocolate shell (hardens when you put it on ice cream)
Caramel (optional)

1. make the cake mix as directed, pour batter into "texas size" muffin tin (you can also try a regular sized muffin tin) and cook as recommended on box
2. After cooling, cut a "well" in the top of each mini cake, and spoon out excess cake. Spoon in hot fudge sauce
3. If you are making it for later, put the cakes into the freezer, and when you are ready, place the cakes in the microwave, and warm them up accordingly.
4. top with vanilla ice cream, and chocolate shell.

Mmmmmmmmm! So good!

Fudge Pudding Cake

1 c. All-purpose flour
3/4 c. granulated sugar
2 TB baking cocoa
2 tsp baking powder
1/4 tsp. salt
1/2 c. Milk
2 TB vegetable oil
1 tsp vanilla

1 cup chopped nuts (or chocolate chips!)
1 c. packed brown sugar
1/4 c. baking cocoa
1 3/4 cup boiling water (can do in microwave)

1. Mix flour, granulated sugar, 2 TB cocoa, the baking powder and salt in 2-quart microwaveable casserole (a 9x9 glass pan will work perfectly)
2. Stir in milk, oil, and vanilla. Stir in nuts. Spread evenly in casserole. Mix brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour boiling water over batter.
3. Microwave uncovered on Medium (50%) 9 minutes; rotate casserole 1/2 turn. Microwave uncovered on High 5-6 minutes or until top is almost dry. Serve warm with ice cream of whipped cream.

Store leftovers in the refrigerator