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Chocolate Molten Lava Cakes

4/28/2023

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INGREDIENTS:
  1. 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
  2. 1/2 cup butter
  3. 1 cup powdered sugar
  4. 2 whole eggs
  5. 2 egg yolks
  6. 6 Tbsp. flour
  7. 1/2 cup thawed COOL WHIP Whipped Topping

DIRECTIONS:
  • Heat oven to 425°F.
  • Butter 4 small custard cups; place on baking sheet.
  • Microwave chocolate and butter in medium 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 edges of desserts are firm but centers are still soft. Let stand 1 min. Carefully run knife around cakes to loosen; invert into dessert plates. Serve warm with COOL WHIP.

KITCHEN TIPS:
  • How to bake cakes in Muffin Cups -Prepare batter as directed; pour into 10 paper-lined muffin cups. Bake in 425ºF oven 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.
  • How to double recipe - Double all ingredients; spoon into 8 custard cups or soufflé dishes. Bake as directed. Makes 16 servings.

This recipe was used with permission from Kraft Foods.
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