|
| 1 | cup semisweet chocolate chips |
| 3/4 | cup whipping cream |
| 1 | teaspoon vanilla |
|
| 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 |
| 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. |
| In step 2, cook filling ingredients over medium heat 2 to 3 minutes. Freeze remaining filling 20 minutes. |
|
| Wrap cake tightly and store in the fridge for up to a week or freeze up to 3 months. |
Nutrition Information:
420 ( 190); 22g ( 9g, 0g); 65mg; 290mg; 52g ( 0g, 33g); 5g 4%; 0%; 0%; 8% 1 1/2 ; 2 ; 0 ; 4 3 1/2