Chocolate Swirl Muffin Cake

Although I am not planning to have this on Thanksgiving day, I do plan on making it one of the days during the Holiday weekend. This recipe came from a Betty Crocker Thanksgiving book 2005.

Filling -
1 cup semisweet chocolate chips
3/4 cup heavy 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 vegetable oil
4 eggs

1. Heat oven to 375 degrees. Generously great a 12-cup fluted tube pan. (I will be using a bunt pan.)
2. in 2-quart saucepan, cooking 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.
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 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 cooled cake. (Microwave filling on high 10 to 15 seconds of too thick.)
16 Servings