Hot Cocoa Mug Cake

A fun way to serve something sweet!

Ingredients:

- 1 box DCD Molten Lava Chocolate Cake Mix
- 1 stick butter
- 3 eggs
- ¼ cup peanut butter
- Prepared whipped topping, for garnish
- DCD Chardonnay Caramel Sauce, for garnish

Directions:
1. Drop cake mix, butter and peanut butter into a microwave-safe bowl. Microwave at 30-second intervals, whisking between each interval until butter and chocolate are melted and well combined.

2. Whisk in eggs until combined. Refrigerate batter until ready to use.* Drop 3 heaping spoonfuls of batter into each mug, then loosely cover with plastic wrap and microwave for 45 seconds to 1 minute. Cake should be moist and rise to the top of the mug. Remove plastic wrap, dollop on a spoonful of whipped topping and drizzle with caramel sauce, if desired.

*Batter can be refrigerated for up to 2 weeks.

Yield: 5-6 mugs

Chef’s Tip: Make your own whipped cream spiked with 1-2 tablespoons of Irish cream for a delicious adult alternative to standard whipped topping!

Sue Roulo

Independent Chocolatier ID# 15202
708-227-7060
www.mydcdsite.com/sueroulo
www.facebook.com/ChocolatierSueRoulo