Cake - Peanut Butter-Chocolate Molten Cake

By BlueSchmoo

nutritional info per serving Calories 310 Total fat 22 g Saturated fat 12 g Cholesterol 125 mg Sodium 150 mg Carbohydrate 27 g Dietary fiber 1 g Sugars 19 g

Ingredients

• 4 oz. Semi-Sweet Chocolate
• 1/2 cup butter
• 1 cup powdered sugar
• 2 whole eggs
• 2 egg yolks
• 6 Tbsp. flour
• 4 oz. Cream Cheese, softened
• 3 Tbsp. Creamy Peanut Butter
• 2 Tbsp. brown sugar
• 1/4 tsp. vanilla
• 1/2 cup Whipped Cream
• _________________
• 2.5 SERVINGS
• 1 oz. Semi-Sweet Chocolate
• 2 Tbsp cup butter
• 1/4 cup powdered sugar
• 1/2 whole egg
• 1/2 egg yolk
• 1 1/2 Tbsp. flour
• 1 oz. Cream Cheese, softened
• 2 1/4 tsp Creamy Peanut Butter
• 1 1/2 tsp. brown sugar
• 1/16 tsp. vanilla
• 2 Tbsp Whipped Cream

Details

Adapted from kraftrecipes.com

Preparation

Step 1

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.