Hi, I am Clara. Today, we’re going to prepare red velvet chocolate chip cake w/cream cheese icing recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. 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 popular of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Red Velvet Chocolate Chip Cake w/Cream Cheese Icing is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have red velvet chocolate chip cake w/cream cheese icing using 14 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Red Velvet Chocolate Chip Cake w/Cream Cheese Icing:
- Take For the cake
- Make ready 1 box red velvet cake mix
- Take 3/4 cup sour cream at room temperature
- Take 1/2 cup vegetable oil
- Get 1/2 cup water
- Make ready 1/4 cup mayonnaise
- Make ready 3 eggs at room temperature
- Get 2 tsp vanilla extract
- Make ready 1 cup semi-sweet chocolate chips
- Get For the frosting
- Take 8 oz cream cheese, softened
- Make ready 1/4 cup butter, softened
- Prepare 2 1/2 cups powdered sugar
- Make ready 1 tsp vanilla
Instructions 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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