How to Prepare Favorite Red Velvet Chocolate Chip Cake w/Cream Cheese Icing

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, red velvet chocolate chip cake w/cream cheese icing. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Red Velvet Chocolate Chip Cake w/Cream Cheese Icing is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Red Velvet Chocolate Chip Cake w/Cream Cheese Icing is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have red velvet chocolate chip cake w/cream cheese icing using 14 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Red Velvet Chocolate Chip Cake w/Cream Cheese Icing:

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