Tuesday, April 20, 2010
Chocolate fudge or dark chocolate cake mix -1 18.25oz
Cups water - 1 1/3
Vegetable oil - 1/2 cup
Eggs - 3
Hershey hot fudge topping - 1 bottle
Vanilla ice cream - 8 scoops
Smucker's Magic Shell chocolate topping
2. The cakes will be served upside down, so you may have to slice a bit of the domed top off the cakes to help them lay flat when inverted. A serrated sandwich knife works best for this.
4. After slicing straight down into the cake in a circle, scoop out the chunk of cake with a teaspoon and discard the piece. Now you have a secret compartment to conceal the hot fudge payload.
5. Spoon about 2 tablespoons of fudge into each of the holes you've made in the cakes, then store the cakes in a sealed container in the freezer.
6. When you are ready to serve, drizzle a serving plate with caramel, then place one cake on the plate and heat it up in the microwave for 40 to 45 seconds, or until you see the fudge begin to bubble. Remove the cake from the microwave and let it rest for 30 seconds or so, then place a scoop of vanilla ice cream on top of the cake. Pour a coating of Magic Shell chocolate topping over the ice cream and serve.