Chocolate-Caramel Soufflé Cakes
Reward yourself for a great work week by indulging in this easy-to-make soufflé cake that tastes like heaven.
-Sandra Lee, photos and recipe reprinted with permission by Hoffman Media, LLC. semihomemademag.com
Makes 6 cakes
6 metal paper clips
6 (12-ounce) oven-safe coffee mugs
1 (12.25-ounce) jar caramel-flavored topping, Smucker’s®
2 large eggs, lightly beaten
1 cup toasted chopped pecans
1 (18.25-ounce) box chocolate cake mix, Duncan Hines®
Confectioners’ sugar, frozen nondairy whipped topping, thawed (optional)
1. Preheat oven to 350?. Cut 6 (4-inch-wide) strips of parchment paper long enough to fit inside mugs, allowing a 1-inch overlap.
2. In a medium bowl, whisk together caramel topping and eggs. Add chopped pecans, whisking well to combine. Spoon caramel mixture evenly into bottom of mugs (about 5 tablespoons each).
3. Fit parchment paper strips inside mugs, allowing strips to extend 3 inches above rim to form a collar. Secure tops of collars with paper clips.
4. Prepare cake mix according to package instructions. Spoon cake batter evenly into mugs over caramel mixture.
5. Place mugs on a baking sheet. Bake for 35 to 45 minutes, or until a wooden pick inserted in the center comes out clean. Let stand for 20 minutes to cool. Remove paper collar. Dust cakes with confectioners’ sugar, or top with whipped topping, if desired.
Love chocolate? Then try this Flourless Chocolate Cake with Strawberries and Cream, or something else from our Recipe File.