Chili'S White Chocolate Molten Cake – a delicious recipe with chocolate chips, water, vegetable oil, eggs, vanilla, vanilla ice cream. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Prepare your cake mix as directed on box. Prepare a bundt cake pan with cooking spray.
2
Bake as directed. Let you cake cool just a little -- you want to serve it warm. Now, if you want to be really creative, you can slice your cake so that you can fill it with the white morsels that you will be melting. We haven't worried about being that creative yet.
3
So we melt the white morsels in the microwave just enough to warm them, stir them & spread over each cake slice. Scoop your desired amount of ice cream (we like Publix vanilla) & place it on your cake slice. Drizzle with Raspberry sauce & if you like, you can use a vegetable peeler & grate some vanilla bark to sprinkle over the top. Enjoy!
4
You can use your judgement on the white morsels, vanilla ice cream, raspberry sauce & vanilla bark to suit your taste.
493
kcal
Calories
35
g
Fat
19
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 18 ounces Duncan Hines yellow cake mix, 1 (12 ounce) package nestle white chocolate chips, 1 1/3 cups water, 1/3 cup vegetable oil, and more.
Yes, Chili'S White Chocolate Molten Cake falls under the Soups & Stews category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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