Molten Lava Cake

½ lb. baking chocolate, finely chopped
½ lb. butter
6 whole eggs (I use an egg substitute, like Egg Beaters)
1-1/2 cups sugar
½ cup flour

Makes 15 small cakes

Preheat oven to 400. Butter the bottom and sides of small custard bowls or small foil pans.  In the top of a double boiler, melt chocolate and butter. Whisk until thoroughly melted and combined.  Meanwhile, in a large bowl whisk together the eggs, sugar and flour until just blended.  Gradually whisk the chocolate mixture into the egg mixture until combined.  Use about 1/3 cup for each cake.  Place pans on baking sheet and bake for 10-12 minutes or until tops are firm and beginning to crack and the edges are set.  The middle shouldn’t be fully cooked.  Remove from oven, turn out onto plate and serve with your favorite ice cream.

Mom

BYU Brownies

1 cup butter or margarine
1/2 cup cocoa
4 eggs
2 cups sugar
2 cups cake flour
1/2 Tablespoon baking powder
1/2 tsp. salt
1/4 tsp. vanilla
1 cup chopped walnuts (optional)

Directions:  Melt butter.  Add cocoa and mix well.  Add remaining ingredients and mix well.  Pour batter into greased 9x13 pan and bake at 350 for 25 minutes.  Let cool then ice with int icing.  Place into freezer for 5-10 minutes to stiffen the icing.  Remove from freezer and carefully smooth on a layer of chocolate icing.

Mint Icing:

12 oz. powdered sugar
2-1/2 oz. Crisco
Dash salt
2oz. cold water
1/2 tsp. mint extract
1-2 drops green food color

Directions:  combine all ingredients except shortening.  Mix until smooth.  Add shortening and mix 10 more minutes until smooth and fluffy.

Chocolate Icing:

12 oz. powdered sugar
1.5 oz. hot water
1.5 oz. butter
1.5 oz. melted chocolate chips
1 T. corn syrup
1/4 tsp. vanilla

Directions:  Mix the hot water, margarine and powdered sugar until smooth and margarine is fully melted.  Add the fudge base, corn syrup and vanilla.  Mix until smooth

Mom

Oreo Ice Cream Fudge Cake

1/4 C. melted butter
32 crushed Oreos

Mix and press into bottom of a 9 x 13 pan.

1/2 gallon vanilla bean ice cream.  

Leave out on counter for a little bit until it gets a little soft.  Spread onto oreo mixture and freeze.

Melt together in sauce pan:
2 C. powdered sugar
1 1/2 C. evaporated milk
1/2 C. butter
3/4 - 1 C. semi sweet chocolate chipses

Boil for 8 minutes.  Take off of heat, let cool for 30 minutes in fridge.  Spread on ice cream.  Spread container of cool whip or cream on top.  Freeze for 2-3 hours until hard.

YUM!   Kim

Crock Pot Triple Chocolate Cake

INGREDIENTS:
1 box devil's food cake mix
4 eggs
1 cup sour cream
3/4 cup vegetable oil
1 cup water
1 (3oz) okg instant chocolate pudding
1 cup chocolate chips
DIRECTIONS:
Combine all ingredients by hand (do not mix with a mixer). Pour batter into greased 3 1/2 to 5- quart slow cooker. Cover and cook on LOW heat 5-6 hours, or until done in the center. Do NOT cook on high. Makes 8-10 servings.

A friend gave this recipe to me, and it's super yummy.  It's super moist, dense cake that you can throw together and forget about!  It isn't a fancy cake to show off, it's one you dig in and don't worry about how it looks!  It's yummy warm, with fresh cream on top, and drizzle of choc syrup.  No frosting is needed!  (Unless you frosting fanatics have to have it ;)  Enjoy!   Kim