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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. bettycrocker

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