I've never been a huge fan of red velvet cake, only because it always tasted "sort of" like chocolate. And when I taste chocolate, I want it to really be chocolatey! None of this "kind of" chocolate flavor - I want the real deal!
That was until I tried this version of red velvet cake.
OH MAN.
First of all, yes it uses a red velvet cake mix. I even when the cheap route and picked up a generic version to just see if this would really taste amazing. Oh wow, did it ever! This is a typical, heavy, rich, pound cake with a true chocolate flavor running through the center. The cream cheese frosting is sweet, but perfectly offsets the rich flavor of the cake, in my opinion. My main problem was sticking to my diet when this baby was on the counter!
Ingredients
- 15.25 oz package red velvet cake mix, dry
- 3.4 oz package instant chocolate pudding mix, dry
- 1/2 cup oil
- 1/2 cup water
- 1 cup sour cream
- 4 eggs
- 2 cups miniature semi-sweet chocolate chips, divided
- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
Cooking Directions
- In a mixing bowl, beat dry cake mix, dry pudding mix, oil, water, sour cream, and eggs until smooth.
- Gently stir in 1 1/2 cups miniature chocolate chips. Spread evenly into a well-greased Bundt pan.
- Bake at 350 degrees for 55-60 minutes or until a cake tester comes out clean. Turn out onto a wire rack and cool completely.
- For frosting, beat together butter, cream cheese, and powdered sugar until fluffy. Spread over cooled cake.
- Press remaining miniature chocolate chips over top of cake. Store cake covered tightly in the refrigerator until ready to serve.
*Recipe from Gooseberry Patch Simple Shortcut Recipes Cookbook - which I HIGHLY recommend - it's one of my favorites!*
Thanks done share recipes to : www.mostlyhomemademom.com/2016/01/red-velvet-pound-cake.html