Need a little indulgence? Rely on a muffin mix to make quick work out of a chocolaty cake you can serve anytime.
INFEDIENTS
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
INSTRUCTIONS
- 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.
- Read More Black Forest Cake
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