chilis molten chocolate cake

Cake
1 18.25-ounce box chocolate fudge or dark chocolate cake mix
1-1/3 Cups water
1/2 Cup vegetable oil
3 eggs

1 bottle Hershey hot fudge topping
8 scoops vanilla ice cream
Magic Shell chocolate topping

Preheat oven to 350 degrees F.

Prepare cake following directions on the box.

Grease cups of Texas Sized Muffin pan. Fill cups 2/3 full with batter and bake according to pakage directions.

Remove from pan and cool cakes on rack.If desired, since cakes are served upside down, slice dome off top of cake using serrated knife.
Using a sharp knife cut and 1 /2 inch chunk, about 1 1/2 inches deep into the center of each cake, scooping ing out center to place fudge.(Disgard the scooped out piece of cake.)

Spoon 2-3 tablespoons of the fudge topping into holes of each cake.Cover cakes and refrigerate until ready to serve.

When ready to serve, heat cakes one at a time in microwave heating 40 seconds on high or until fudge sauce begins to bubble.

Place warm cake on place, waiting 15-30 seconds to cool slightly. Place scoop of vanilla ice cream on top of cake. Pour a coating of Magic Shell over the ice cream.