Chocolate Swirl Muffin Cake

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READY IN: 1hr 40mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • Filling
  • 1
    cup semi-sweet chocolate chips
  • 34
    cup whipping cream
  • 1
    teaspoon vanilla
  • Cake
  • 2
    (16 1/2 ounce) boxes betty crocker premium chocolate chip muffin mix
  • 1 13
    cups water
  • 12
    cup vegetable oil
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DIRECTIONS

  • Heat oven to 375°F.
  • Generously grease 12-cup fluted tube cake pan.
  • In 2-quart saucepan, cook all filling ingredients over medium-low heat 2 to 3 minutes, stirring constantly, until smooth.
  • Remove 1/3 cup filling for glaze; set aside.
  • Freeze remaining filling 15 minutes until thick like pudding.
  • Meanwhile, in large bowl, stir together all cake ingredients.
  • Spoon half the batter into pan.
  • Remove filling from freezer.
  • Carefully spoon filling in center of batter to within 1/2 inch of pan edges.
  • Spoon remaining batter over filling.
  • Bake 50 to 65 minutes or until top springs back when touched.
  • Cool 15 minutes.
  • Remove from pan to wire rack.
  • Spoon reserved 1/3 cup filling on cake to glaze. (If too thick, microwave filling on High 10 to 15 seconds using microwavable small bowl.).
  • Cool completely, about 1 hour.
  • Note: Cook time does not include cooling time.
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