Best Chocolate Swirl Muffin Cake Recipes
CHOCOLATE SWIRL MUFFIN CAKE
Need a little indulgence? Rely on a muffin mix to make quick work out of a chocolaty cake you can serve anytime.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Generously spray 12-cup bundt cake pan with cooking spray with flour.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 410, Carbohydrate 49 g, Cholesterol 85 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 31 g, TransFat 1/2 g
CHOCOLATE SWIRL MUFFIN CAKE
This cake is so easy to put together as it starts out with a Betty Crocker muffin mix. Note: Cake tastes better if you make the day before serving it.
Provided by Juenessa
Categories Dessert
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Generously grease 12-cup fluted tube cake pan.
- 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.
- 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.
- 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.
- Note: Cook time does not include cooling time.
Nutrition Facts : Calories 336.3, Fat 30.7, SaturatedFat 11.4, Cholesterol 136.3, Sodium 46.6, Carbohydrate 14.1, Fiber 1.2, Sugar 11.7, Protein 4.5
CHOCOLATE SWIRL MUFFIN CAKE
This cake is so awesome! It's bound to fix your chocolate craving.
Provided by Leslie Speed Dutton @leslieann1968
Categories Cakes
Number Of Ingredients 9
Steps:
- 1Heat oven to 375°F. Generously grease 12-cup fluted tube cake pan.
- 2In 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.
- 3Meanwhile, 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.
- 4Bake 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.
- Expert Tips Wrap cake tightly and store in the fridge for up to a week or freeze up to 3 months.
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