Molten Lava Cake

Ingredients

2 sticks unsalted butter, plus more for the ramekins
4 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
Pinch of cayenne pepper
Pinch of nutmeg
12 ounces semisweet chocolate, chopped
1 cup all-purpose flour
2 1/2 cups confectioners' sugar, plus more for dusting (optional)
6 large eggs plus 6 egg yolks
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract

Directions

Preheat the oven to 400 degrees F. Butter eight 6-ounce ramekins and sprinkle each with 1/2 teaspoon granulated sugar.

Combine the butter, cinnamon, cayenne, nutmeg and chocolate in a saucepan over low heat, stirring frequently until melted and smooth. Cool slightly. Whisk the flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract in a bowl until creamy. Whisk in the melted chocolate mixture. Divide among the prepared ramekins.

Bake the cakes until the tops are stiff and the edges darken, 12 to 14 minutes. Remove from the oven and let cool 5 minutes. Loosen the edges of the cakes with a small paring knife and transfer to plates while warm. Dust with confectioners' sugar.

Source - Food Network

Grilled Peach & Poundcake Kabobs!

Ingredients
Absolutely Almond Pound Cake Mix™ prepared (by Tastefully Simple)
6-7 fresh firm peaches pitted
4 Tbsp. sugar
1/2 bag large marshmallows
Creamy Caramel Sauce
4 Tbsp. chopped walnuts (optional)

Instructions
Prepare pound cake as directed on the package; cool completely. Cut into cubes about 1½-inch in diameter. Slice peaches into thick wedges; sprinkle with sugar and let stand about 10 minutes. Grill peaches over medium heat until tender and slightly charred, about 2-4 minutes per side. Alternate cake cubes, peaches and marshmallows on skewers. Drizzle with warmed caramel sauce, and sprinkle with walnuts if desired. Serve immediately. Makes 8-9 dessert kabobs.