Chocolate Lava Cake

Contributed By: John in Bibs

This recipe filled 2 medium trays with cupcake cups, and 2 medium trays with muffin tops*

Directions:

1. Preheat oven to 350℉, mix cake mix following box directions, coat donut pan with butter or shortening and dust with flour. 
2. Add cake mix to the donut pan filling each space so it is about a little over ¾ full. 
3. Bake for approximately 15 minutes, then let cool for 15 minutes. 
4. Cut cupcake tops off above the cake pan, giving them a flat top/bottom. 
5. Flip cupcakes out of the molds. 
6. Place on a lined tray, and freeze until frozen solid. 
7. Freeze Dry (You can freeze dry the muffin tops for cookies)
8. Store Appropriately (See Tips and Tricks for storage help)

Cycle Time:

About 21 hours

Rehydration:

• 1 serving is made of ½ cup freeze dried pudding powder, and 1 freeze dried cupcake cup. 
• Add ½ C hot water to the pudding powder and mix well. Let sit for 1-2 minutes. Pour the pudding into the indentation and over the cupcake cup. You can garnish with a little powdered sugar if desired.

* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

Cycle times & rehydration for reference only. Your results may vary.