Quick Facts
Yield: 16 servings
Prep Time: 20 minutes
Freeze Time: 10 to 15 minutes
Bake Time: 50 to 60 minutes
Cool Time: 15 minutes
A chocolate lover's cake!
Ingredients
Filling:
- 8 ounces semi-sweet chocolate chips OR premium chocolate baking bars, chopped
- 1 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
Cake:
- 2 packages SH Double Chocolate Bread & Muffin Mix
- 1 cup water
- 3/4 cup Mazola® Corn Oil
- 4 eggs
Directions
Preheat oven to 350˚F. Generously grease a 12-cup fluted cake pan.
Combine chocolate and cream in a small saucepan; heat over low heat and cook until smooth, stirring constantly. Remove from heat and stir in vanilla extract. Remove 1/2 cup filling for glaze and set aside. Place remaining filling in freezer until thick, about 10 to 15 minutes.
Blend muffin mixes, water, oil and eggs in a large bowl at medium speed until moistened (about 30 seconds). Beat at medium speed for two minutes. Pour half of the batter into prepared cake pan. Remove filling from freezer and spoon filling in center of batter. Top filling with remaining cake batter.
Bake 50 to 60 minutes, or until a wooden pick inserted in center comes out clean. Place cake on wire rack to cool, about 15 minutes. Invert cake onto serving plate and drizzle with reserved glaze.