Amazing Peanut Butter-Chocolate Molten Cake recipe

Amazing Peanut Butter-Chocolate Molten Cake recipe

What You Need

4 squares BAKER'S Semi-Sweet Chocolate

1/2 cup  butter

1 cup powdered sugar

2   whole eggs

2 egg yolks

6 Tbsp.  flour

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

3 Tbsp.  peanut butter

2 Tbsp. brown sugar

1/4 tsp.  vanilla

1/2 cup thawed COOL WHIP Whipped Topping

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.

Kraft Kitchens Tips

Size-Wise

One serving, 1/2 cup, of this indulgent cake goes a long way on flavor!

Variation

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

Substitute a 1-qt. casserole for the souffle dish.