Mini Chocolate Ugly Cakes

I love restaurant desserts. But our budget doesn’t always allow for them, and sometimes I just want to put on sweatpants and relax with my family instead of sitting in an uncomfortable chair in a loud restaurant (especially after I’ve just eaten a huge restaurant meal). So these mini Chocolate Ugly Cakes are perfect – they taste like we’re out, but really we’re at home with our own furniture and our own music and people we like (no tips required).

And the great thing about these cakes is that they can be custom for each person. Top it with ice cream or whipped cream. Or both. Or neither. Drizzle on some chocolate syrup in a pretty pattern. Or just pour it on. Or skip it altogether. Save half for later, or go ahead and have a second one. I could go on, but you get the point: Mini Chocolate Ugly Cakes – they’re really whatever you want them to be.

And here’s a hint: Host a February party and you could earn Chocolate Ugly Cake Mix and these ramekins for free – one step closer to chocolately bliss.

Mini Chocolate Ugly Cakes

By Lisa Ek

Ingredients:

• Chocolate Ugly Cake Mix™
• ½ cup cold water
• 1¼ cups hot water

Preparation:

Preheat oven to 350°. Combine cake mix and ½ cup cold water; stir to blend. Divide batter between 5 greased 7 or 8 oz. ramekins (about 1/3 cup batter in each). Sprinkle about 2 tablespoons of dry topping mix into each ramekin; level out the topping. Pour ¼ cup of hot water into each ramekin. Place ramekins on a baking sheet; bake for 18-20 minutes or until barely set. Let stand 10 minutes. Serve warm. Makes 5 servings.

Mini Chocolate Ugly Cakes

Tips:

• Top with whipped cream or vanilla ice cream and a maraschino cherry.
• Stir 1-2 tablespoons amaretto liqueur or peppermint schnapps into the batter.
• Sprinkle the top with chocolate chips and a drizzle of warmed Creamy Caramel Sauce.
• Gently reheat any leftovers in the microwave.

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