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Monday, 13 January 2014

Chocolate Swirl Muffin Cake



Chocolate Swirl Muffin Cake
  • Prep Time 30 min
  • Total Time 2 hr 40 min
  • Servings 16

Ingredients

Filling

1
cup semisweet chocolate chips
3/4
cup whipping cream
1
teaspoon vanilla

Cake

2
boxes (16.4 oz each) Betty Crocker® chocolate chip premium muffin mix
1 1/3
cups water
1/2
cup vegetable oil
4
eggs 

Directions

  • 1 Heat oven to 375°F. Generously grease 12-cup fluted tube cake pan.
  •  
  • 2 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.
  •  
  • 3 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.
  •  
  • 4 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.  saurce: http://www.bettycrocker.com



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