Chocolate moltastic cake, eat your heart out Chili's.

So, me and my side kick Tegan decided to have a little girlie's night out on Saturyday, but when your single, isn't every night a girl's night out anyway? Anywho, so we decide to go to a midnight showing of Rocky Horror Picture Show.

This is a particually special showing of the classic cult movie "The Rocky Horror Picture Show." While the movie plays, a cast acts the movie out and the audience interacts and even dresses up as some of the characters in the movie. It's a fun experience, that is, if you don't mind a hardy dose of prophanity and the feeling that your sitting in a high school drama classroom on a lunch break. If your intrested in this show, it starts at 12am every Saturday night at a place called Flippers in Hollywood, FL. I always call ahead of time just to double check if the cast is going to be there that night.

So we decide to catch a bite to eat before the show and we had a craving for Chili's Chocolate Molten cake, after a double on my day off, i needed a stronge dose of chocolately goodness, plus our amazing friend Joel is a server there and I hadn't have seen him in forever. Not a huge fan of chili's.. the only thing I really like there is their fan-tast-ic Molten.

So the rest of our night went on as planned, It was a nice night. My day off finally comes around and me and tegan decide to try to see if we can make our own chocolate molden cake. So we work out internet magic and find a recipe AND a youtube video on how to make a Chili's Chocolate Molten Cake clone!

http://youtube.com/watch?v=hz4jSM8D5o4

This was his recipe...

Cake1 18.25-ounce box chocolate fudge or dark chocolate cake mix

1 1/3 cups water

1/2 cup vegetable oil

3 eggs1 bottle

Hershey hot fudge topping

8 scoops vanilla ice cream

Smucker's Magic Shell chocolate topping

1. Make cake batter 'following directions on the box and pour 1/2 cup of batter into the greased cups of a large (Texas size, muffin pan. If your pan has six cups, bake the cakes in two batches of 4 cakes each. Turn all of the cakes out of the pan and let them cool.2. The cakes will be served upside down, so you may have to slice a bit of the domed top off the cakes to help them lay flat when inverted.A serrated sandwich knife works best for this. After you've flipped over all of the cooled cakes, use a sharp paring knife to cut out a 1 1/2-inch diameter cylindrical chunk in the center of the bottom (now the top) of each cake. The hole should be about 1 1/2-inches deep. After slicing straight down into the cake in a circle, scoop out the chunk of cake with a teaspoon and discard the piece. Now you have a secret compartment to conceal the hot fudge payload.3. Spoon about 2 tablespoons of fudge into each of the holes you've made in the cakes, then store the cakes in a sealed container in the refrigerator.4. When you are ready to serve, heat one cake at a time in the microwave for 40 to 45 seconds on high, or until you see the fudge begin to bubble. Remove the cake from the microwave and let it rest for 30 seconds or so, then place a scoop of vanilla ice cream on top of the cake. Pour a coating of Magic Shell chocolate topping over the ice cream and serve.Makes 8 desserts.

I added a pit of cookie dough to mine and this was our finished result...