Chocolate cake + peanut butter + an ooey-gooey center = a chocolate molten cake that's everyone's new favorite dessert.
What You Need
Original recipe yields 10 servings
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1/2 cup butter
1 cup powdered sugar
2 whole egg s
2 egg yolk s
6 Tbsp. flour
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3 Tbsp. creamy peanut butter
2 Tbsp. brown sugar
1/4 tsp. vanilla
1/2 cup thawed COOL WHIP Whipped Topping
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Let's Make It
Heat oven to 425°F.
Microwave chocolate and butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is almost melted. Stir with whisk until chocolate is completely melted. Stir in powdered sugar. Blend in whole eggs and egg yolks. Stir in flour; set aside. Mix cream cheese, peanut butter, brown sugar and vanilla until well blended.
Pour half the chocolate batter into 1-qt. souffle dish sprayed with cooking spray; cover with layers of cream cheese mixture and remaining chocolate batter.
Bake 20 min. or until edge is set but center is still slightly soft. Cool slightly. Serve topped with COOL WHIP.
One serving, 1/2 cup, of this indulgent cake goes a long way on flavor!
Prepare and layer batters as directed, substituting 7 (3/4-cup) custard cups for the souffle dish. Place filled custard cups on baking sheet; bake at 425°F 13 to 14 min. or until edges are set but centers are still slightly soft. Continue as directed. Makes 7 servings.
Substitute a 1-qt. casserole for the souffle dish.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.