King's Cupboard products are made in Red Lodge. The mixes I've tried are very simple ones, so if you're in a hurry or just want to pull something together quickly, they are perfect. (And by the way, they also make chocolate and caramel sauces, which you will want to eat straight out of the jar -- haha!)
Alas, not everything is foolproof, as I discovered when I eagerly pulled my molten cakes out of the oven. But let's start at the beginning . . .
The basic recipe is: pour cake mix (containing chocolate bits), along with butter, into a pan and stir until everything is melted. The box tells you to divide the batter equally among 8 ramekins. "How big??!!" I cried. Are ramekins supposed to be a standard size?
On a baking sheet I set out four 6-ounce and two 8-ounce Pyrex custard cups, figuring those ought to hold the batter one way or another. I have pretty made-in-France 4-ounce ramekins but didn't want to mess with them for this "how much batter does this make anyway" experiment.
Conclusion: I now figure the 8 ramekins could be 4-ounce or 6-ounce size, so take note of that when you try the mix yourself.
After the suggested time of about 10 minutes, the cakes weren't done, so I let them bake another 5 minutes. I don't know exactly when "molten" becomes "cake," but 15 minutes was too long. The cakes were delicious, but not molten.
The directions explain exactly how to check for moltenness, and I suggest doing so every minute or so after the suggested baking time. They also fairly warn that if you do not serve them right away, they will continue cooking inside and become cakey. This is not bad -- the taste is deep, rich chocolate; sort of like a cake-like candy bar -- but you will have to buy another mix and try again to enjoy the molten version.
I leave you with a photo of how these cakes are supposed to look, according to the company Web site.