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.
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 MUFFINS
Very GOOD, made it for a potluck party....WAS A BIG HIT! Tastes BETTER the day after.....REALLY WOW!
Provided by seashells63
Categories Dessert
Time 3h10m
Yield 1 cake, 16 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 filing 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- 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- 15 seconds using microwavable small bowl).
- Cool completely, about one hour.
Nutrition Facts : Calories 168.1, Fat 15.3, SaturatedFat 5.3, Cholesterol 68.2, Sodium 23.3, Carbohydrate 7.1, Fiber 0.6, Sugar 5.9, Protein 2.2
ZUCCHINI-CHOCOLATE CHIP MUFFINS
Whenever I make these muffins, I freeze several. As I'm leaving for work in the morning, I pull one out and enjoy it at the office with a cup of coffee. -Janet Pierce DeCori, Rockton, Illinois
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Beat the egg, oil, milk, lemon juice and vanilla; stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill 12 greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Nutrition Facts : Calories 234 calories, Fat 13g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 213mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE MARBLE CAKE
Marble cake is a classic childhood cooking memory. Whether using lurid colours for a psychedelic finish, or just chocolate and vanilla, it's a teatime treat
Provided by Emma Lewis
Categories Afternoon tea
Time 1h
Number Of Ingredients 7
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
- If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.
- If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition.
- Fold through 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract until the mixture is smooth.
- Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.
- When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles.
- Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
- Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.
Nutrition Facts : Calories 468 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.81 milligram of sodium
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