Chef Time!

Chef Time!

Wednesday, November 21, 2012

Yes, The Obsession Continues To Live On

I know I know, the obsession for red velvet continues. Maybe I need some professional help. Naahh. I’ll just continue seeing just how many ways I can make red velvet. This was really fun to make, quick and easy too. Especially with Thanksgiving coming up real soon.

red velvet lava cake

Molten Red Velvet Lava Cakes
One box of Red Velvet cake mix  
Powdered sugar (for dusting-optional)
Vanilla ice cream
Strawberry sauce topping
Preheat oven to 350.
Prepare cake mix according to package directions (you'll need 3 eggs, veg. oil and water). Grease and lightly flour six Pyrex custard cups, large size (You can make eight smaller cakes if you use the smaller custard cups - these turn out pretty big), and place them on a jelly-roll pan for baking. Pour the prepared batter in the custard cups, about 2/3 full. Place the jelly-roll pan with the filled custard cups in the oven, and bake for approx. 25 minutes. You'll want to check after about 15 minutes - the centers should be almost done, but a little gooey (some batter on toothpick). Remove from oven and allow to cool for a couple of minutes. Use a butter knife to loosen the cakes from the edges of the custard cups, then invert onto individual serving plates. Cut the center out of the cake - just enough to form the top of a "volcano". Dust with powdered (confectioner's) sugar if desired. Top with scoop(s) of vanilla ice cream and finish with the strawberry sauce - to taste (I used a LOT!  Calories?  Naahh...!).
(We put the cooled cakes in the microwave to re-heat them just a tad before eating a second helping since they cool quickly.  The centers will finish baking, but it's still just as yummy - if not better!)

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