Chocolate Molten Lava Cakes

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.