Chocolate Swirl Muffins

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READY IN: 3hrs 10mins
SERVES: 16
YIELD: 1 cake
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 chocolate chip muffin mix (premium)
  • 1 13
    cups water
  • 12
  • 4
    large eggs
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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 filing 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- 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- 15 seconds using microwavable small bowl).
  • Cool completely, about one hour.
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