Recipe Rating:
Prep Time: 20 min
Total Time: 20 min
Makes: 6 servings
1 cup BAKER'S Semi-Sweet Chocolate Chunks, divided
2 eggs
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/2 cup JET-PUFFED Miniature Marshmallows
RESERVE 2 Tbsp. chocolate chunks; set aside.
BEAT eggs in large bowl with fork. Add whipped topping, crumbs and remaining chocolate chunks; stir just until blended. Spread into greased 1-1/2- or 2-quart microwavable round dish at least 2 inches deep.
MICROWAVE on MEDIUM (50%) 5 minutes. Rotate dish half turn. Microwave on HIGH 4-1/2 to 5-1/2 minutes or until cake starts to pull away from side of dish and is just slightly moist.
PLACE serving plate on top of dish; invert cake at once. Remove pan. Sprinkle hot cake with marshmallows and reserved chocolate chunks.
KRAFT KITCHENS TIPS
Note
Microwave ovens vary; cooking time is approximate.
Storage Know-How
Store leftover cake wrapped tightly in plastic wrap.
