Oh my goodness!
I can't tell you how delish this cake was.
Confession time...I even had a piece for breakfast.
Nothing like cake and morning coffee.
Yummmm...
I can't tell you how delish this cake was.
Confession time...I even had a piece for breakfast.
Nothing like cake and morning coffee.
Yummmm...
Ingredients:
Cake
1 {18 1/4 ounce} package red velvet cake mix
1 {4 ounce} package instant chocolate {or vanilla} pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs
1 cup mini semi-sweet chocolate chips
Cream Cheese Frosting
1 {8 ounce} package cream cheese, softened
4 ounces butter, softened
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
pinch of salt
Sprinkles of choice for the occasion
Directions:
Cake
Preheat oven to 350. Grease your bundt pan with butter and lightly dust with flour or cocoa powder, tap out excess, set aside. Place the cake mix, pudding mix, sour cream, water, oil and eggs in a large mixing bowl. Mix on low for 1 minute, scraping the sides. Then mix on medium for 2 minutes. The batter will be very thick. Stir in the chocolate chips. Pour the batter into prepared pan and smooth it out. Bake for 45-55 minutes or until its not jiggly anymore. Cool in pan for about 15 minutes then invert onto wire rack and let it cool completely. Top with your favorite frosting recipe and sprinkles. I personally prefer cream cheese frosting...
Frosting
Mix all ingredients with an electric mixer until smooth. Drizzle over your bundt cake generously and enjoy!
***Also, you could easily change the sprinkles to something Christmas-y and have a beautiful holiday cake or some birthday confetti too!***
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