This is not an allergen free baking line
Sugar, wheat flour, cocoa powder, natural cocoa flavor, sea salt, red raspberry powder, natural raspberry flavor. Contains wheat. May contain soy.
You will need
3 Tbsp hot water
Butter (for paper baking cups)
4 paper baking cups
Note: Preheat oven to 450°F (230°C). Grease the bottom and sides of 4 paper baking cups with butter. Do not use non-stick cooking spray.
1. MIX IT UP! Combine cake mix, eggs and hot water in a mixing bowl. Using an electric mixer, beat on low speed until moistened. Beat at medium speed 1 minute scraping the sides of the bowl often during mixing. Pour batter into prepared cups, about 3/4 full.
2. BAKE IT UP! Place filled baking cups on baking tray, then bake on center over rack for 10 minutes. Lava cakes are done when the edges are cooked and the center is still liquid. Do not open oven while cakes are baking.
3. SERVE IT UP! Cool 5 minutes before removing cakes from cups. Loosen cakes from the side of the cup with a knife. Carefully unmold by placing a plate over the top of the cake and invert. Serve warm. ENJOY!