Caramel Lava Cakes

Ingredients:
1 tbsp softened Butter
1/4 cup Dulce de Leche

For the batter:
6 tbsp softened Butter
1/3 cup Sugar
1/4 cup Dulce de Leche
2 Eggs
1/2 tsp Vanilla Extract
2/3 cup Flour
1 tsp Salt
1/4 tsp Baking Powder

Instructions:
Mix the butter and dulce de leche in a small bowl and drop blobs, about 1-2 tbsp each, on a plate and place in the freezer for 30 minutes.

Preheat oven to 350 degrees. For the batter, combine butter and sugar in a stand mixer and beat until light and fluffy. Add the dulce de leche and keep beating for 1 minute. Add the eggs and vanilla and mix. Add the flour, salt and baking powder in about 2 batches and mix until combined.

Take the plate of dulce de leche out of the freezer. Scoop the batter into about 6-8 ramekins. Take a spoon and make a small indent in the top of the batter in each ramekin. Place the dulce de leche blobs in each indent in the batter so it is resting on top. Place the ramekins on a sheet tray and bake the cakes for 20-25 minutes.

Flip the cakes out of the ramekins and top with powdered sugar and ice cream. Enjoy!