Chocolate-Caramel Soufflé

INGREDIENTS

• 5 large eggs divided

• 1 jar caramel flavored topping 12.25 ounces

• 1 cup chopped and toasted pecans

• 1 box chocolate cake mix

• 1 cup water

• 1/3 cup vegetable oil

• powdered sugar

INSTRUCTIONS

1. Preheat oven to 350°F. Cut six 4-inch-wide strips of parchment paper long enough to fit around the top of coffee mug (see Step 3) with a 1-inch overlap.

2. In a medium bowl, lightly beat 2 eggs. Whisk in caramel topping. Add pecans, whisking well to combine. Spoon caramel mixture (about 5 tablespoons) into bottom of each of six 12-ounce ovenproof coffee mugs. 

3. Form parchment paper strips into a circle and fi t inside mugs making a collar that extends 3 inches above rim of cup. Secure tops of collars with small metal paper clips.

4. In a large bowl, with an electric mixer, combine cake mix, water, oil, and remaining 3 eggs. Beat until blender. Spoon cake batter evenly into mugs over caramel mixture.

5. Place mugs on a baking sheet. Bake for 35 to 45 minutes, or until a wooden pick inserted into the center comes out clean. Let stand for 20 minutes to cool. Remove paper collars. Dust cakes with powdered sugar.