Hi, I am Jane. Today, we’re going to prepare red velvet chocolate chip cake w/cream cheese icing recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Red Velvet Chocolate Chip Cake w/Cream Cheese Icing Recipe
Red Velvet Chocolate Chip Cake w/Cream Cheese Icing is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Red Velvet Chocolate Chip Cake w/Cream Cheese Icing is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook red velvet chocolate chip cake w/cream cheese icing using 14 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Red Velvet Chocolate Chip Cake w/Cream Cheese Icing:
- Make ready For the cake
- Take 1 box red velvet cake mix
- Take 3/4 cup sour cream at room temperature
- Get 1/2 cup vegetable oil
- Get 1/2 cup water
- Get 1/4 cup mayonnaise
- Make ready 3 eggs at room temperature
- Make ready 2 tsp vanilla extract
- Prepare 1 cup semi-sweet chocolate chips
- Make ready For the frosting
- Get 8 oz cream cheese, softened
- Prepare 1/4 cup butter, softened
- Get 2 1/2 cups powdered sugar
- Prepare 1 tsp vanilla
Steps to make Red Velvet Chocolate Chip Cake w/Cream Cheese Icing:
- Preheat oven to 350. Grease a bundt pan.
- Place all cake ingredients in a large bowl. Mix on low with an electric mixer until ingredients are combined, then turn up the speed to medium and beat for two minutes.
- Pour into bundt pan and bake for 45-50 minutes or until a tooth pick comes out clean inserted in the middle of cake.
- For the frosting, add the butter and cream cheese in a large bowl. Beat with an electric mixer on medium for 2 minutes. Turn the mixer down to low and gradually add the powder sugar and vanilla. Once combined, turn the mixer up to medium and beat for another two minutes. Spread onto cooled cake and serve. Store in refrigerator for up to 5 days!
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