Chocolate Swirl Muffin Cake

• Filling
• 1 cup semi-sweet chocolate chips
• 3/4 cup whipping cream
• 1 teaspoon vanilla
• Cake
• 2 (16 1/2 ounce) boxes betty crocker premium chocolate chip muffin mix
• 1 1/3 cups water
• 1/2 cup vegetable oil
• 4 eggs

1. Heat oven to 375u0b0F.
2. Generously grease 12-cup fluted tube cake pan.
3. In 2-quart saucepan, cook all filling ingredients over medium-low heat 2 to 3 minutes, stirring constantly, until smooth.
4. Remove 1/3 cup filling for glaze; set aside.
5. Freeze remaining filling 15 minutes until thick like pudding.
6. Meanwhile, in large bowl, stir together all cake ingredients.
7. Spoon half the batter into pan.
8. Remove filling from freezer.
9. Carefully spoon filling in center of batter to within 1/2 inch of pan edges.
10. Spoon remaining batter over filling.
11. Bake 50 to 65 minutes or until top springs back when touched.
12. Cool 15 minutes.
13. Remove from pan to wire rack.
14. 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.).
15. Cool completely, about 1 hour.
16. Note: Cook time does not include cooling time.

filling, semisweet chocolate chips, whipping cream, vanilla, cake, chocolate chip, water, vegetable oil, eggs

Taken from www.food.com/recipe/chocolate-swirl-muffin-cake-188746 (may not work)