Hi, I’m Marie. Today, I will show you a way to make red velvet chocolate chip cake w/cream cheese icing recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This is gonna smell and look 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 favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Red Velvet Chocolate Chip Cake w/Cream Cheese Icing is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first 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 cook it.
The ingredients needed to make Red Velvet Chocolate Chip Cake w/Cream Cheese Icing:
- Make ready For the cake
- Prepare 1 box red velvet cake mix
- Prepare 3/4 cup sour cream at room temperature
- Take 1/2 cup vegetable oil
- Make ready 1/2 cup water
- Get 1/4 cup mayonnaise
- Take 3 eggs at room temperature
- Take 2 tsp vanilla extract
- Prepare 1 cup semi-sweet chocolate chips
- Prepare For the frosting
- Get 8 oz cream cheese, softened
- Get 1/4 cup butter, softened
- Make ready 2 1/2 cups powdered sugar
- Take 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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