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November 27, 2011

Molten Chocolate Cake




4 squares BAKER'S Semi-Sweet Chocolate
1/2 cup  butter
1 cup powdered sugar
2 whole  eggs
egg yolks
6 Tbsp.  flour
1/2 cup thawed COOL WHIP Whipped Topping

make it

HEAT oven to 425°F.
BUTTER 4 small custard cups; place on baking sheet.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups.
BAKE 13 to 14 min. or until sides of desserts are firm but centers are still soft. Let stand 1 min. Carefully run small spatula or knife around cakes to loosen; invert into dessert plates. Serve warm with COOL WHIP.

kraft kitchens tips

SIZE-WISE
Looking for the perfect chocolate dessert? One serving of these indulgent molten cakes will hit the spot.
HOW TO BAKE CAKES IN MUFFIN CUPS
Prepare batter as directed; pour into 10 paper-lined muffin cups. Bake at 425ºF for 10 min. or until sides are firm but centers are still soft. Let stand 1 min. Makes 10 servings.
MAKE AHEAD
Prepare batter as directed; pour into prepared custard cups. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed

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