Red, White and Blue Bundt Cake

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...

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!***

butter-cream cheese frosting

i decided to throw a party for my boys and my husband so i had to get my hands dirty and bake a cake. it may not be my hubby's favorite theme, but for him, it's what's on the inside that counts! he loves rainbow chip cake with vanilla custard filling...to that with a pirate theme and voila! you now have the perfect cake for a 4 year old, a 6 year old and a 32 year old.

here's some pix and a recipe for my favorite butter-cream cheese frosting. i am absolutely a frosting fanatic and if i am making a non-decorated cake, I love the real cream cheese frosting. it's so ooey and gooey and yummy...my mouth is watering right now. anyway, it's super hard to decorate with so i came up with a compromise and i have to say it's pretty darn good!

my cheater vanilla custard tip. {JELLO vanilla pudding made with half and half with 1/2 cup less liquid that the pudding recipe calls for on the side of the box.} sooo good...

for the cake itself, i use betty crocker...no easier way i know to get rainbow chip cake and it's yummy. betty knows her bakin'!

aaarrrggg!

butter-cream cheese frosting

{enough to ice and decorate a 1/4 sheet cake...need less? cut it in half}

ingredients

2 cubes butter {room temperature}

4 oz cream cheese {room temperature}

2 lbs powdered sugar

2 teaspoons vanilla extract

3 tablespoons milk

pinch of salt

directions

beat together the cream cheese and butter until all the lumps are worked out.

add milk, salt, and vanilla.

mix in {1 cup at a time} powdered sugar. beat about five minutes until smooth.

ice cake, or just eat on graham crackers. yummm.

*keeps in fridge about 10 days or in freezer for about a month.