12-minute Chocolate Cake

Yep, you read that correctly.  You, too, can have a cake that looks this wonderful on your table after only 12-14 minutes of bake time.  And believe me, it tastes as good, or better, than it looks.  But first, you're gonna have to go treat yourself to the Pampered Chef Stoneware Fluted Pan.  It retails for $33 which seems a little much, but there are SO many ways you can use it.  And several variations on this one recipe.

Here's what you need.

your favorite chocolate cake mix

your favorite chocolate icing

pecans, chocolate chips, coconut, caramel ice cream topping (all optional)

Here's what you do.

Grease pan and scatter pecans, coconut and/or chocolate chips on bottom on pan.  Prepare chocolate cake batter with eggs, oil and water according to directions on box.  Pour into greased/sprayed fluted pan right on top of whatever you chose to put in the bottom (if anything).  Then drop icing by the spoonful evenly on top of raw cake batter.  Place in microwave and cook on high for 12-14 minutes.  Cool AT LEAST 10 minutes (but 20 is better) in pan before inverting.

Invert and drizzle with caramel ice cream topping.  You will notice that while the cake cooked, the icing sank to the bottom so that when you inverted it it runs all down the cake and creates this amazing chocolate sauce/glaze.

I always keep a chocolate cake mix and chocolate icing on hand for this one.  You don't have to do anything but the cake mix and icing if you are a "purist" (that's what my husband calls himself).  The one pictured above has only the pecans added because the hubby doesn't like coconut and I forgot to sprinkle the chocolate chips before I poured in the batter.  And I'm not really sure why I didn't do the caramel drizzle.  However you decide to do it, it's amazing!