Flourless Chocolate-Pecan Cakes

• 6 eggs, separated
• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, melted
• 1 Tbsp. vanilla
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Brown Sugar & Cinnamon Cream Cheese Spread
• 1 cup powdered sugar
• 1/4 cup BAKER'S ANGEL FLAKE Coconut
• 1/2 oz. BAKER'S White Chocolate, shaved
• 1/4 cup chopped PLANTERS Pecans

1. Heat oven to 350 degrees F.
2. Beat egg whites in medium bowl with mixer on high speed until soft peaks form; set aside.
3. Beat butter and brown sugar in large bowl with mixer until creamy.
4. Add egg yolks, 1 at a time, beating well after each addition.
5. Blend in melted chocolate and vanilla.
6. Gently stir in about 1/3 of the egg whites just until blended.
7. Repeat with remaining egg whites.
8. Pour into 8 mini fluted tube pans or large ramekins sprayed with cooking spray.
9. Place on rimmed baking sheet.
10. Bake 25 to 30 min or until toothpick inserted in centers comes out clean.
11. Cool cakes in pans 5 min.
12. Loosen cakes from sides of pans with sharp knife.
13. Gently remove cakes from pans to wire racks; cool completely.
14. Microwave cream cheese spread in small microwaveable bowl on HIGH 20 sec.
15. Stir in powdered sugar and coconut.
16. Spread over cakes.
17. Sprinkle with shaved chocolate and nuts.

eggs, butter, brown sugar, chocolate, vanilla, philadelphia brown sugar, powdered sugar, s angel, s white chocolate, pecans

Taken from www.kraftrecipes.com/recipes/flourless-chocolate-pecan-cakes-185636.aspx (may not work)