Easiest Way to Make Andrew Copley Red Velvet Chocolate Chip Cake w/Cream Cheese Icing

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, red velvet chocolate chip cake w/cream cheese icing. One of my favorites. This time, I will 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 favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Red Velvet Chocolate Chip Cake w/Cream Cheese Icing is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first 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 that.

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

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