3
1/2 cups Devil’s Food Cake Mix
1 cup Sour Cream
3 Large Eggs
1/2 cup Wesson Cottonseed Oil
1/3 cup Water
As Needed Butter
1 1/2 cups JHS Maple Walnut Topping
2 1/2 cups JHS Mellocream Chocolate Fudge Topping
1.
In bowl, combine cake mix, sour cream, eggs, oil, and water; blend
well. Set aside.
2.
Spray 6 (8-oz.) dessert bowls with pan coating.
3.
In each bowl, place 1/4 cup walnut topping.
4.
In each bowl, pour 3/4 cup fudge topping in center of cake mix.
5.
Bake in preheated 350°F oven 30 minutes or until cakes test done.
6.
Remove from oven; immediately loosen edges of cakes from bowls with knife
and invert cakes onto serving plates. Serve immediately. Serving Suggestion:
Place scoop of ice cream in center of cake; drizzle with chocolate sauce,
if desired.
Serves:
6