Molten Butterscotch Cakes

By carvalhohm2

Ingredients

• 6 teaspoons graham cracker crumbs
• 1 cup butterscotch chips (6 oz)
• 2/3 cup butter or margarine
• 3 whole eggs
• 3 egg yolks
• 3/4 cup packed brown sugar
• 1/2 cup Gold Medal™ all-purpose flour

Details

Servings 6
Cooking time 35mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 450°F. Spray bottoms and sides of 6 (6-ounce) custard cups with baking spray with flour. Sprinkle 1 teaspoon cracker crumbs onto bottom and around side of each cup.

2 In 1-quart saucepan, melt butterscotch chips and butter over medium heat, stirring constantly. Remove from heat; cool slightly, about 5 minutes.

3 Meanwhile, in large bowl, beat whole eggs and egg yolks with wire whisk or egg beater until well blended. Beat in brown sugar. Beat in melted butterscotch mixture and flour until well blended. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.

4 Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place individual dessert plate upside down over top of each cup; turn plate and cup over. Remove cup. Serve warm.

This luscious dessert tastes even better when served with a big scoop of praline pecan ice cream.

Serving Size: 1 Serving Calories550 ( Calories from Fat300), Total Fat34g (Saturated Fat21g, Trans Fat1g ), Cholesterol265mg Sodium230mg Total Carbohydrate56g (Dietary Fiber0g Sugars47g ), Protein6g