Red Velvet Chocolate Chip Cake w/Cream Cheese Icing
Red Velvet Chocolate Chip Cake w/Cream Cheese Icing

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, red velvet chocolate chip cake w/cream cheese icing. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Red Velvet Chocolate Chip Cake w/Cream Cheese Icing is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Red Velvet Chocolate Chip Cake w/Cream Cheese Icing is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. 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:
  1. Take For the cake
  2. Prepare 1 box red velvet cake mix
  3. Prepare 3/4 cup sour cream at room temperature
  4. Get 1/2 cup vegetable oil
  5. Take 1/2 cup water
  6. Make ready 1/4 cup mayonnaise
  7. Take 3 eggs at room temperature
  8. Make ready 2 tsp vanilla extract
  9. Make ready 1 cup semi-sweet chocolate chips
  10. Take For the frosting
  11. Get 8 oz cream cheese, softened
  12. Get 1/4 cup butter, softened
  13. Take 2 1/2 cups powdered sugar
  14. Make ready 1 tsp vanilla
Steps to make Red Velvet Chocolate Chip Cake w/Cream Cheese Icing:
  1. Preheat oven to 350. Grease a bundt pan.
  2. 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.
  3. Pour into bundt pan and bake for 45-50 minutes or until a tooth pick comes out clean inserted in the middle of cake.
  4. 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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