Chocolate-Caramel Soufflé

Chocolate-Caramel Soufflé


  • 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


  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.

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