Can Anyone Translate This From Spanish To English?
Decorating By torysgirl87 Updated 17 Jun 2009 , 1:51am by JaimeAnn
I would greatly appreciate it if you could. TIA!
Chili's Molten Cake
Serves/Yields:
Prep. Time:
Cook Time:
Category: Cake Mix Cakes, Chocolate Cakes, Amish/Mennonite
Difficulty: Easy
Chiliâs Chocolate Molten
Cake
1 caja de chocolate fudge o dark chocolate cake mix
1 1/3 tazas de agua
1/2 taza de aceite vegetal
3 huevos
1 botella de Hershey hot fudge topping
8 cucharadas de mantecado de vainilla
Magic Shell chocolate topping
1. Haga el bizcocho según las instrucciones en la caja y vierta ½ taza de mezcla en moldes grandes de muffins. Si el molde tiene para seis muffins, hornee los bizcochos llenando solo 4 moldes a la vez. Sáquelos del horno y déjelos enfriar.
2. Los bizcochos se sirven al revés, para eso rebane un pedacito de la tapa de arriba de los bizcochos para ayudarles a ponerlo completamente liso cuando esté invertido. Una vez que se hayan enfriado, desmolde todos los bizcochos y utilice un cuchillo para cortar un trozo cilÃndrico de 1 ½ pulgadas de diámetro en el centro de la parte superior de cada pastel y saca ese circulito de bizcocho con una cucharadita y descártela. Ahora usted tiene un compartimiento secreto para ocultar el Hershey hot fudge topping.
3.Vierta alrededor de 2 cucharadas de Hershey hot fudge topping en cada uno de los agujeros que ha realizado en los bizcochos, a continuación, guardar los bizcochos en un contenedor sellado en el refrigerador.
4. Cuando esté listo para servir, calentar al momento los bizcochos en el microondas durante 40 a 45 segundos a temperatura alta (HIGH), o hasta que vea el Hershey hot fudge topping comenzar a burbujas. Retire del microondas y dejar reposar durante 30 segundos, y póngale por encima una bola de mantecado de vainilla. Vierta una capa de Magic Shell chocolate topping sobre el helado y servir.
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Contributed by: azuca on Saturday, June 07. 2008 at 15:57:01
More Recipes of azuca
Chili's® Molten Chocolate Cake
INGREDIENTS:
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
Smucker's Magic Shell chocolate topping
1. Make cake batter 'following directions on the box and pour 1/2 cup of batter into the greased cups of a large (Texas size, muffin pan. If your pan has six cups, bake the cakes in two batches of 4 cakes each. Turn all of the cakes out of the pan and let them cool.
2. The cakes will be served upside down, so you may have to slice a bit of the domed top off the cakes to help them lay flat when inverted.A serrated sandwich knife works best for this. After you've flipped over all of the cooled cakes, use a sharp paring knife to cut out a 1 1/2-inch diameter cylindrical chunk in the center of the bottom (now the top) of each cake. The hole should be about 1 1/2-inches deep. After slicing straight down into the cake in a circle, scoop out the chunk of cake with a teaspoon and discard the piece. Now you have a secret compartment to conceal the hot fudge payload.
3. Spoon about 2 tablespoons of fudge into each of the holes you've made in the cakes, then store the cakes in a sealed container in the refrigerator.
4. When you are ready to serve, heat one cake at a time in the microwave for 40 to 45 seconds on high, or until you see the fudge begin to bubble. Remove the cake from the microwave and let it rest for 30 seconds or so, then place a scoop of vanilla ice cream on top of the cake. Pour a coating of Magic Shell chocolate topping over the ice cream and serve.
Makes 8 desserts.
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