Chocolate Swirl Muffin Cake

Heat oven to 375°F. Generously spray a 12-cup fluted tube cake pan with cooking spray with flour.

In a 2-quart saucepan, heat Filling ingredients over medium-low heat for 2 to 3 minutes, stirring constantly, until smooth. Remove from heat and set aside 1/3 cup of the filling for the glaze. Freeze the remaining filling for about 15 minutes or until thick like pudding.

Meanwhile, in a large bowl, stir together Cake ingredients until blended. 

Spoon half of the batter into the pan. Remove the filling from the freezer. Carefully spoon the filling in the center of the batter to within 1/2 inch of the pan edges. Spoon remaining batter over the filling.

Bake 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool 20 minutes. Run a metal spatula around the outer and inside edges of the pan to loosen the cake; turn upside down onto a cooling rack. Cool completely, at least 2 hours.

When ready to serve, place the cake on a serving platter. In a small microwavable bowl, heat the reserved 1/3 cup filling uncovered on High for 10 to 15 seconds or until smooth and pourable. Pour or spoon glaze over the cake. Store covered at room temperature.