Yesterday I shared a sausage and potato bake you could make for Mother’s Day or any other day. Here is the perfect accompaniment. A Chocolate Swirl Muffin Cake. I found the recipe over at the Mixing Bowl. It is a fun way to dress up a Betty Crocker chocolate chip muffin mix. I had some on my shelf that needed to be used and this was perfect.
It is definitely for the chocolate lover.
You could forgo the filling/glaze on the chocolate swirl muffin cake. It will make it less chocolaty if you still want the cake shape without the heavy chocolate flavor. This really could even qualify as a dessert and not a muffin due to the high chocolate content. I have also discovered the secret to getting your bundt cake to come out of the pan perfect every time. You use the Pam spray for “Baking”. Use the spray to grease the pan, give the cake 10 minutes to cool. Then you can invert, and the cake comes out perfectly every time!
I also have a fabulous Mother’s Day giveaway. It’s a great Mother’s Day Family Night gift pack from Nestle. It includes a $25 gift card to amazon.com to order a movie or two of your choice. It also includes free coupons from Stouffer’s, Toll House Refrigerated Cookie Dough, Toll House Morsels, Nesquik, Ovaltine, Coffee-Mate, Wonka Exceptionals and Juicy Juice; as well as product from Raisinets and Wonka, with a $1.00 Wonka coupon, and a 30-day Glowelle kit. A great way for the family to celebrate with Mom!
To enter, leave a comment about your favorite Mother’s Day gift you have received or given to a woman in your life. You have until Sunday at 10 pm (MST) to enter.
I am hoping that this will still get to the winner before Mother’s Day.
You can also enter the big giveaway for the the Mother’s Day to Remember Sweepstakes at nestlefamily.com. You can enter for a chance to win $10,000 dream prize package. Be sure to click on the link to enter!
- 1 cup semisweet chocolate chips
- 3/4 cup whipping cream
- 1 tsp vanilla
- 2 boxes (16.4 oz each) Betty Crocker chocolate chip premium muffin mix
- 1 1/3 cups water
- 1/2 cup vegetable oil
- 4 eggs
- Heat oven to 375. Generously grease 12-cup fluted tube cake pan.
- In 2-quart saucepan, cook all filling ingredients over medium-low heat 2 to 3 min, stirring constantly, until smooth. Remove 1/3 cup filling for glaze; set aside. Freeze remaining filling 15 min 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 min or until top springs back when touched. Cool 15 min. 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). Cool completely, about 1 hour. (in my oven this was done at 50 min.)