close

Search Term

Enter a search term (optional)

Categories

Select One (optional)

Image

(optional)

Show only results that have an image


Holiday

Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical

Seasonal

Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)

AllFreeCopycatRecipes.com

Menu

Copycat Chili's Molten Lava Cake

Copycat Chili's Molten Lava Cake
This image courtesy of ohsweetbasil.com

"This dessert is a moist, chocolate cake filled with a delicious fudge sauce, topped with ice cream that has a chocolate shell on it. It is served warm and the cold ice cream is a delicious contrast."

Cooking MethodOven

Ingredients

  • For the Cakes:
  • 1 box Duncan Hines Fudge Cake Mix and required ingredients
  • vanilla ice cream
  • 2 cups Chocolate Shell ice cream topping
  • caramel hot sauce
  •  
  • For the Hot Fudge Sauce:
  • 1 cube butter, unsalted
  • 1 cup evaporated milk
  • 1 cup chocolate chips
  • 1 teaspoon vanilla
  • 1 pinch salt
  • 2 cups powdered sugar

Instructions

  1. Mix the cake mix according to instructions and bake in a Texas size muffin tin according to package instructions. Turn out to cool. (remember you will be eating these upside down so you'll want them level)

  2. For the fudge, melt all of the ingredients in a medium sauce pan over medium heat. Bring to a boil, stirring constantly. Continue to boil and stir for two minutes. Remove the pan from the heat and continue to stir for one minute. Allow the fudge sauce to cool.

  3. Once the cupcakes and fudge are cool, use a serrated knife, at a slight angle, so carefully cut a well out of the bottom of each cake.

  4. Fill the cake with the fudge sauce, wrap in saran wrap, and freeze for 1 hr or up to a few days.

  5. Once you are ready to serve, heat each cake in the microwave for 35-45 seconds or until warmed through. Drizzle caramel over the cake and the plate (it really is delicious to get little bits of caramel bites).

  6. Quickly top with vanilla ice cream and pour the chocolate shell topping over the ice cream. Serve immediately. Enjoy!

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Your Recently Viewed Recipes

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

What is a cube of butter?

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Something worth saving?

Register now for FREE to:

  • SAVE all your favorite recipes
  • ADD personal notes
  • QUICKLY reference your recipes

 

Connect With Us

Facebook Instagram Twitter Pinterest Twitter
Blog Email RSS

About Us Advertise Contact Us FAQ Keyword Index Privacy Policy Subscribe Terms of Service Unsubscribe

---- 1 ----