Chili's White Chocolate Molten Cake

1 - 18.25 oz box Duncan Hines Moist Deluxe Butter Recipe Golden Cake Mix
2/3 cup water
1/2 cup softened butter
3 large eggs
18 oz white chocolate chips (3 cups)
1/4 cup plus 2 tsp heavy cream
8 scoops vanilla ice cream
1 - 16 oz box frozen strawberries in syrup (sugar added), thawed

1. Make cake batter following directions on the box and pour 1/2 cup of
batter into the greased cups of a large (Texas size) muffin pan. If your
pan has six cups, bake the cakes in two batches of 4 cakes each. Bake
for 25 to 30 minutes in a preheated 350 degree F. oven, or until a
toothpick stuck into the center of one cake comes out clean. Let the
cakes cool for 15 minutes, then turn all of the cakes out of the pan.

2. While the cakes cool, measure 9 ounces or 1 1/2 cups of white
chocolate chips into a microwave-safe glass or ceramic bowl. Add the
heavy cream and microwave on high temperature for 30 seconds. Stir, then
microwave for 30 more seconds. Let this cool for 15 to 20 minutes to
thicken.

3. The cakes will be served upside down, so you may have to slice a bit
of the domed top off each cake to help it lay flat when inverted. A
serrated knife works best for this. After you've flipped over all of the
cooled cakes, use a sharp paring knife to cut out a 1 1/2 inch diameter
cylindrical chunk in the center of the bottom (now the top) of each
cake. The hole should be about 1 1/2 inches deep. After cutting straight
down into the cake in a circle, scoop out the chunk of cake with a
teaspoon and discard (or eat) the piece. This is where you will hide the
white chocolate filling.

4. Spoon 2 to 3 tablespoons of white chocolate filling into each of the
holes you've made in the cakes, then store the cakes in a sealed
container in the refrigerator.

5. Make the strawberry sauce by pureeing the strawberries with syrup in
a blender until smooth.

6. When you're ready to serve, pour the remaining 9 ounces (1 1/2 cups)
of white chocolate chips into a medium microwave-safe glass or ceramic
bowl. Microwave the white chocolate for 30 seconds, then stir, and
microwave for 30 seconds more.

7. Heat up each cake in the microwave on high for 40 to 45 seconds or
until you see the filling bubble.

8. Drizzle the strawberry sauce onto each serving plate with a spoon or
use a squirt bottle.

9. Place a warm cake on the strawberry sauce then place a scoop of
vanilla ice cream on top of the cake, concealing the hole. Drizzle
approximately 1 1/2 tablespoons of melted white chocolate over the ice
cream and serve right away with a spoon. Repeat for each dessert.

Makes: 8 desserts