Achieve irresistable dessert bliss: All you need is this quick and easy recipe for fudgy chocolate cake filled with warm, rich caramel
1 pkg. (18.3 oz.) fudge brownie mix, like Betty Crocker
2/3 cup canola oil
3 large eggs
1 can (13.4 oz.) dulce de leche
3 Tbs. low-fat milk
3/4 cup mini chocolate chips
1/2 cup low-fat whipped topping
8 chocolate-caramel squares
Heat to 350°F. In bowl, stir first 3 ingredients and 1/4 cup water 2 min. or until smooth. Fill eight 4 oz. greased ramekins halfway with batter.
Spoon 1 1/2 Tbs. dulce de leche into center of each ramekin; top with remaining batter. Place ramekins on baking sheet. Bake 22 min. or until done. Run knife around sides of cakes to loosen; remove and place on platter.
Meanwhile, in microwave-safe bowl, microwave milk and chocolate chips 30 sec. or until chocolate is melted; stir until smooth. Spoon chocolate sauce over warm cakes. Top with whipped topping and candies. Serve immediately.
*Active time: *15 min.
*Total time: *40 min.
Per serving: Cal. 690 Pro. 11g Carb. 95g Fiber 4g Sug. 70g
Chol. 82mg Sod. 260mg Total fat: 33g Sat. 9g Trans. 0g
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