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1 cup Baker's Semi-Sweet Chocolate Chunks, divided use
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.
Note: Microwave ovens vary; cooking time is approximate.
6 servings.
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.
Note: Microwave ovens vary; cooking time is approximate.
6 servings.
