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You don’t need to be a culinary school grad to make exquisite crumb cakes. You just need this.

Chocolate Swirl Crumb Cake & Muffin

Chocolate lovers love the perfect chocolate goodness of this chocolate-topped, chocolate-filled, chocolate-swirled masterpiece, chockfull of chocolate perfection.

5 out of 5 (2 votes)
Primary Prep, Ingredients & Nutritional Info

Start with: 1/2 Cup Water, 1 Egg, 2 Tbsps Vegetable oil.

  1. // Heat oven to 350°F. Lightly grease 8x8x2-inch baking pan.
  2. // Stir together water, egg, oil and cake mix until moistened. (Batter will be slightly lumpy.) Spoon 1/2 of batter into pan and spread evenly. Sprinkle 1/2 of the topping over batter.
  3. // Drop remaining batter in small spoonfuls over topping layer and spread to cover. Sprinkle remaining topping evenly over batter.
  4. // Bake 33-38 minutes or until cake edges are light golden brown. For glass pan, add 5 minutes to bake time. Cool 5-10 minutes before cutting. Makes 12 servings.

High Altitude (over 5,000 feet): Prepare as directed, adding 2 tbsps all-purpose flour and an additional 1 tbsp water.


Nutrition Facts 19 Oz

Serving Size: 1/4 cup cake mix (33g) & 2 Tbsp topping (12g) (amount for one, 2 1/2 x 2-inch piece)

Servings Per Container: about 12

Amount Per ServingMixAs Prepared*
Calories from Fat4570
% Daily Value***
Total Fat5g**8%12%
Saturated Fat2.5g13%15%
Trans Far0g
Total Carbohydrate36g12%12%
Dietary Fiber1g
Vitamin A0%0%
Vitamin C0%0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs:

Total Fatless than65g80g
Saturated Fatless than20g25g
Cholesterolless than300mg300mg
Sodiumless than2400mg2400mg
Total Carbohydrate300g375g
Dietary Fiber25g30g
Calories per gram: Fat: 9 Carbohydrate: 4 Protein: 4


CAKE MIX INGREDIENTS: Enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, bittersweet chocolate chunks (sugar, unsweetened chocolate, cocoa butter, soy lecithin [emulsifier], natural flavor), palm and soybean oil. Less than 2% of: leavening (baking soda, monocalcium phosphate, sodium aluminum sulfate), food starch-modified, salt, dextrose, emulsifier (datem, mono-diglycerides), guar gum, natural and artificial flavors (contains milk derivatives), xanthan gum. 


TOPPING INGREDIENTS: Sugar, palm and soybean oil, cocoa (processed with alkali), yellow corn flour. Less than 2% of: salt, molasses powder, silicon dioxide, natural and artificial flavors. 

CONTAINS: Wheat, soy and milk.

May contain eggs and tree nuts.

Refer to the package for the most current ingredient information.


Because making it is half the fun, right?

Stir things up with our favorite mix-ins & recipes.

  • Chocolate Almond Coffee Cake


    Prep 10 min Total Time 35 min Servings 12


    1 package Krusteaz Chocolate Swirl Crumb Cake & Muffin Mix

    1/2 cup water

    1 egg

    1/4 cup plain or vanilla yogurt

    1 pouch Chocolate Topping (enclosed)

    1 cup sliced almonds

    1. //Preheat oven to 350°F. Lightly grease round coffee cake pan or 8x8x2-inch pan.
    2. //Place Krusteaz Chocolate Swirl Crumb Cake & Muffin Mix, water, egg and yogurt in medium bowl. Stir until moistened. Evenly spread half of batter into prepared pan. Sprinkle half of chocolate topping over batter; sprinkle with 1/2 cup almonds. Drop remaining batter over almonds. Gently spread batter. Sprinkle remaining topping evenly over batter; top with remaining almonds.
    3. //Bake 33-38 minutes or until toothpick inserted into center comes out clean. Let cake cool 5-10 minutes before cutting.
  • Chocolate Swirl Muffins


    Prep 10 min Total Time 35 min Servings 12 muffins


    1 package Krusteaz Chocolate Swirl Crumb Cake & Muffin Mix

    1/2 cup water

    1 egg

    2 tablespoons vegetable oil

    1 pouch topping (enclosed)

    1. //Preheat oven to 350°F.
    2. //Stir together water, egg, oil and Krusteaz Chocolate Swirl Crumb Cake & Muffin Mix until moistened. Gently fold in 1/2 pouch topping. Spoon batter evenly into 12 paper-lined muffin cups. Sprinkle remaining topping over batter; gently press with back of spoon.
    3. //Bake 21-25 minutes. Allow to cool 2-3 minutes. Carefully remove from pan to wire rack. Store cooled muffins in tightly covered container.

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