Chocolate Swirl Muffin Cake

  • Prep Time 30 min
  • Total Time 2 hr 40 min
  • Servings 16

Ingredients

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

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.

Notes










Tips

Expert Tips

Wrap cake tightly and store in the fridge for up to a week or freeze up to 3 months.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
Calories from Fat
190
% Daily Value
Total Fat
22g
33%
Saturated Fat
9g
46%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
290mg
12%
Total Carbohydrate
52g
17%
Dietary Fiber
0g
0%
Sugars
33g
Protein
5g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.