Monday, January 25, 2010

Chocolate cake . . . oh, yeah!

To give me energy to dig out of the snow that's been drifting around here, I decided to try the King's Cupboard Rich and Dreamy Molten Chocolate Cake Mix that I happened to have in my own cupboard.

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.


  1. Yummy! Perfect for the chocolate lover. Mixes are great for the busy homemaker and being made in the U.S.A is an added benefit. Easy cooking and supporting a company that does so much good on a local level is a good thing.

  2. Mary, I love the personality you put into your writing. Reading your blog, I feel like we're chatting over a cup of coffee.

    And we never talk about it, but you are an excellent food photographer. That's something I have absolutely no skill in, but I recognize it when I see it. Your pictures go perfectly with your text.

  3. Thanks for the compliment, Cliff. I do put my heart into this blog, and I hope the snow clears soon so I can get some interviews with local producers. People who are so amazingly creative deserve some recognition. Meanwhile, I'll keep eating -- and sharing -- what I find.

  4. Cliff is so right, Mary. Boy, I can't wait for your book to come out.