Chocolate Chip Swirl Coffee Cake The Pillsbury Company

Cake
2 pkg. Pillsbury Chocolate Chip Swirl Quick Bread & Coffee
Cake Mix
1 1/2 cups water
1/3 cup oil
4 eggs

Glaze
1 cup powdered sugar
4 to 6 teaspoons milk

Heat oven to 350 degrees F. Generously grease and flour 12-cup Bundt pan.*
Sprinkle 1/2 cup of the swirl mix in bottom of greased and floured pan.
Mix quick bread mix, water, oil and eggs in large bowl at low speed until
moistened. Beat 2 minutes at medium speed. Pour 3 cups cake batter over
swirl mix in pan. Sprinkle with remaining swirl mix. Carefully spread
remaining batter over swirl mix. Bake at 350 degrees F. for 45 to 55
minutes or until toothpick inserted in center comes out clean. Cool cake
upright in pan on cooling rack 25 minutes; invert onto serving plate. Cool
completely. In small bowl, combine all glaze ingredients until smooth,
adding enough milk for desired glaze consistency. Drizzle over cake. Store
cake loosely covered at room temperature.


TIP: *Cake can be baked in 10-inch tube pan or 13x9-inch pan. Prepare pan
as directed above. Reserve 1/2 cup swirl mix for 10-inch tube pan; reserve
3/4 cup swirl mix for 13x9-inch pan. Prepare batter as directed above.
Spread 3 cups batter in prepared pan; sprinkle with remaining swirl
mixture. Carefully spread remaining batter over swirl mixture; sprinkle
with reserved swirl mix. Bake 10-inch tube pan as directed above. Bake
13x9-inch pan for 35 to 45 minutes.

High Altitude (Above 3500 Feet): Add 1/2 cup flour to dry mix. Bake at 375
degrees F. as directed above.

Bundt is a registered trademark of Northland Aluminum Products, Inc.,
Minneapolis, MN.




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