Boca Negra Cakes, little choc cakes

By lisalang

Ingredients

• 12 oz semisweet choc chips
• 8 oz butter
• 1 cup sugar
• 5 eggs
• 1 1/2 tbsp flour
• 1 jar store bought hot fudge
• 1 12oz container whipped topping
• Can use store bough cake mix in a box

Preparation

Step 1

Preheat oven to 350. Combine the choc chips, butter, sugar in a large saucepan and cook over low heat, stir until everything is melted and blended. In a separate bowl, beat eggs and gradually add flour. Slowly pour the choc mixture into the egg mixture, beating constantly. Pour batter into a lightly greased 12 cup cup muffin pan until each cup is 3/4 full. Bake cakes for 20 minutes, turn out on wire rack. Once cool, serve one per wineglass or freeze cakes for later. Top each with warm fudge and whipped cream. Can use ice cream too.