Chocolate Swirl Muffin Cake

 

Ingredients

Filling

1

cup semisweet chocolate chips

3/4

cup heavy whipping cream

1

teaspoon vanilla

Cake

2

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

1 1/2

cups milk

3/4

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.