Chocolate Molten Lava Cake

There are really no words that can accurately describe the taste and presentation of this cake.  I have never used my Deep Covered Baker from The Pampered Chef.  I've had it for over a year.  It has sat its beautiful, ceramic, cranberry colored self on my counter or pantry shelf for that long without so much as a second glance. I'm so...so...sorry DCB.

I was highly skeptical when I saw this recipe on Pinterest.  However, I thought I had nothing to lose to give it a shot! Plus, I thought it looked like a delicious way to break in my DCB.

Molten Lava Cake
Recipe from: The Recipe Roundup

1 box chocolate cake mix
Eggs, oil & water as directed on the cake mix box
1 can prepared chocolate frosting

Prepare the cake as directed on the box.  Pour the cake mix into the Deep Covered Baker.   Open your can of frosting and using a regular spoon, scoop six big scoops of frosting and plop them onto the raw cake batter that's in the Deep Covered Baker.  As you can see, I had a little bit more than six scoops. It was fine.

Here's the crazy part.  You're going to microwave, yes, microwave this cake.  Set your microwave for 10 minutes first, let it cook and take a peek at it. At the ten minute mark, mine was still pretty gooey. I put it in for another five and it was perfect.  When it's done in the microwave, let it rest for a few minutes.  When it looks cake-like and fluffy, it's done. 

As you can see, it will pull away from the pan. You'll see the frosting all melted on the bottom of the pan in ooey, gooey liquidy goodness. When you first take it out of the microwave, it's going to be too liquidy. Letting it set for a bit will help it firm up a bit, but still be thin enough to be the lava to your cake!

 Grab a spoon & enjoy!

Like my sundae dishes?  I got them at Walmart for less than a couple bucks! Super cute and they definitely make eating dessert more fun :)