These tasty cakes are baked in 2-cup custard cups and inverted onto the dessert plate at serving time. Garnish with a dollop of whipped cream or vanilla ice cream.

Note: If you do not want to prepare your own fudge, you can use store-bought thick fudge sauce with success.

Ingredients - Cake

1 cup brown sugar, firmly packed

1/2 cup butter

1/2 cup molasses

2 cups flour

2 teaspoons ground ginger

1-1/2 teaspoon baking powder

1/2 teaspoon baking soda

Pinch salt

1 lightly beaten egg

1/2 cup warm milk

Ingredients - Chocolate Fudge for Center:

4 Tablespoons butter

1 cup light cream

2 cups sugar

2 ounces grated chocolate

1/8 teaspoon salt

1 teaspoon vanilla

Cake: Preheat oven to 325 degrees. Grease and flour 6 custard cups; set aside. Combine sugar, butter, and molasses in small pan and cook over very low heat until butter is melted and sugar is dissolved; cool. Sift together into mixing bowl flour, ginger, baking powder, baking soda, and salt. Make well in center of dry ingredients and add cooked butter mixture; blend. Add milk and egg; beat about 3 minutes and pour into prepared cups.

Bake cakes in preheated oven until the cakes begin to set, about 15 minutes. Drop 1-1/2 Tablespoons fudge mixture into center and continue baking until done. About 10-15 minutes more. Center will be molten so test the outside of the cakes. Loosen and invert on dessert plates or serve in cups they were baked in.

Chocolate Fudge: Bring cream to a boil; remove from heat and add sugar, salt, and chocolate. Return to heat and cook until mixture reaches soft-ball stage (about 238 degrees). Remove from heat and cool to 100 degrees. Add butter and beat fudge partially. Add vanilla and continue to beat until mixture loosens its sheen. Pour into buttered pan. Cool. Spread into center of baking cakes.

• Turtleback Farm Inn on VirtualCities.com
• Turtleback Farm Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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