Molten Lava Cake

These are the fancy melt in your mouth cakes that look like they took you hours to prepare!  Just don't tell your guest you whipped them up in 15 minutes...yup, 15 minutes!!

4 squares BAKER'S Semi-Sweet Chocolate

1/2 cup  butter

1 cup powdered sugar

2 whole  eggs

2 egg yolks

6 Tbsp.  flour

1/2 cup thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 425°F.
BUTTER 4 small custard/ramekin cups; place on baking sheet.
MICROWAVE chocolate and butter in large 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 sides of desserts are firm but centers are still soft. Let stand 1 min. Carefully run small spatula or 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 at 425ºF for 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