CHOCOLATE SWIRL MUFFIN CAKE

Jack Janson

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Filling

1 cup semisweet chocolate chips

¾ cup heavy whipping cream

1 teaspoon vanilla

Cake

2 boxes (14.75 oz each) Betty Crocker™ chocolate chip muffin & quick bread mix

1 ½ cups milk

¾ cup butter, melted

4 eggs

Steps

  1. Heat oven to 375°F. Generously spray 12-cup bundt cake pan with cooking spray with flour.
  2. In 2-quart saucepan, heat Filling ingredients over medium-low heat 2 to 3 minutes, stirring constantly, until smooth. Remove and set aside 1/3 cup filling for glaze. Freeze remaining filling about 15 minutes or until thick like pudding.
  3. Meanwhile, in large bowl, stir together 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 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Run metal spatula around outer and inside edges of pan to loosen cake; turn upside down onto serving platter. Cool completely, at least 2 hours.
  5. When ready to serve, in small microwavable bowl, heat reserved 1/3 cup filling uncovered on High 10 to 15 seconds or until smooth and pourable. Pour over cake to glaze. Store covered at room temperature.

 

Sources: https://www.bettycrocker.com/

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