How to Prepare Super Quick Homemade Red Velvet Chocolate Chip Cake w/Cream Cheese Icing

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, red velvet chocolate chip cake w/cream cheese icing. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Red Velvet Chocolate Chip Cake w/Cream Cheese Icing is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. 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 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:

1. Take For the cake
2. Take red velvet cake mix
3. Take sour cream at room temperature
4. Prepare vegetable oil
5. Prepare water
6. Get mayonnaise
7. Prepare eggs at room temperature
8. Prepare vanilla extract
9. Make ready semi-sweet chocolate chips
10. Get For the frosting
11. Take cream cheese, softened
12. Take butter, softened
13. Prepare powdered sugar
14. Make ready vanilla

Instructions 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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