What is the difference between a cupcake and a muffin? A muffin is for breakfast. That means I get to eat Maggie’s Chocolate Swirl Muffin Cake as my first meal of the day? I’m in heaven. Here’s Maggie….
I don’t usually bake from prepared mixes or boxes unless I am in a hurry. Well, I was in a hurry last week to make a dessert for a gathering, and found this one from Betty Crocker. It was pretty, and chocolate is always a hit.
I followed the directions- mostly- I did make more “filling” than the original recipe. I knew that 1/3 cup of glaze would not be enough for a whole Bundt cake, so made a bit more. The recipe below is with the increased amounts.
The cake was pretty good, and people seemed to like it. I thought it was slightly on the dry side, so if I make it again, I might increase the oil a bit.
It was a pretty cake, and three 20-year-old men who were at the house when I returned with leftovers were happy to finish it off!
Chocolate Swirl Muffin Cake
What you need:
1 1/2 cup chocolate chips
1 cup heavy cream
1 ½ tsp vanilla
2 boxes (16.4 oz each) Betty Crocker chocolate chip muffin mix
1 1/3 cups water
½ cup vegetable oil
What you do:
Heat oven to 375. Generously spray fluted tube cake pan with cooking spray. Dust with cocoa. In small saucepan, heat all filling ingredients over medium low heat, stirring, until melted and smooth. Remove 1/2 cup filling for glaze and set aside. Freeze remaining filling for 15 minutes, until thick like pudding.
In a large bow stir together all cake ingredients. Spoon half of the batter into the pan. Remove filling from freezer. Carefully spoon filling into center of batter to within ½ inch of pan edges. Spoon remaining batter over filling.
Bake about an hour or until the top springs back when touched. Cool 15 minutes. Remove from pan to wire rack. Spoon reserved filling on cake to glaze. If it is too thick, microwave filling for about 10 seconds. Cool cake completely before serving.