Chocolate Swirl Muffin Cake

Name: Chocolate Swirl Muffin Cake
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 16
Cuisine: Global
Ingredients: 930 grams boxes each) Betty Crocker® chocolate chip premium muffin mix; 4 eggs; 237 milliliters semisweet chocolate chips; 1 teaspoon vanilla; 118 milliliters vegetable oil; 315 milliliters water; 177 milliliters whipping cream

Chocolate Swirl Muffin Cake requires approximately 2 hours and 40 minutes from start to finish. One serving contains 422 calories, 6g of protein, and 23g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 16. A mixture of whipping cream, eggs, semisweet chocolate chips, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Heat oven to 375°F. Generously grease 12-cup fluted tube cake pan.

Equipment you will use

Cake Form

Oven

In 2-quart saucepan, cook all filling ingredients over medium-low heat 2 to 3 minutes, stirring constantly, until smooth.

Equipment you will use

Sauce Pan

Remove 1/3 cup filling for glaze; set aside. Freeze remaining filling 15 minutes until thick like pudding.

Ingredients you will need

Glaze

Meanwhile, in large bowl, stir together all cake ingredients. Spoon half the batter into pan.

Equipment you will use

Bowl

Frying 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.

Equipment you will use

Frying Pan

Bake 50 to 65 minutes or until top springs back when touched. Cool 15 minutes.

Equipment you will use

Oven

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.

Ingredients you will need

Glaze

Equipment you will use

Microwave