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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 6 |
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Very GOOD, made it for a potluck party....WAS A BIG HIT! Tastes BETTER the day after.....REALLY WOW! Ingredients:
1 cup semi-sweet chocolate chips |
3/4 cup whipping cream |
1 teaspoon vanilla |
2 (16 1/2 ounce) boxes betty crocker chocolate chip muffin mix (premium) |
1 1/3 cups water |
1/2 cup canola oil |
4 large eggs |
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.
3. Remove 1/3 cup filing for glaze; set aside.
4. Freeze remaining filling 15 minutes until thick like pudding.
5. Meanwhile, in large bowl, stir together all cake ingredients.
6. Spoon half the batter into pan.
7. Remove filling from freezer, carefully spoon filling in center of batter to within 1/2-inch of pan edges.
8. Spoon remaining batter over filling.
9. Bake 50- 65 minutes or until top springs back when touched.
10. Cool 15 minutes.
11. Remove from pan to wire rack.
12. Spoon reserved 1/3 cup filling on cake to glaze, (if too thick, microwave filling on High 10- 15 seconds using microwavable small bowl).
13. Cool completely, about one hour.
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