INGREDIENTS
- 1 package red velvet cake mix
- 2 small boxes instant vanilla pudding
- 1 cup sour cream
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup semi-sweet chocolate chips
- CREAM CHEESE FROSTING
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
- 3-4 cups powdered sugar
- 2 Tablespoons milk
- mini chocolate chips, for garnish
INSTRUCTIONS
- Preheat oven to 350 degrees.
- Grease and flour a bundt pan very well. I recommend using Wilton Cake Release.
- In a large bowl combine cake mix, pudding mix powder, sour cream, milk, vegetable oil, vanilla, and eggs. Beat together until completely combined.
- Add chocolate chips. Mix until combined.
- Pour into greased bundt pan. Make sure bundt pan is not filled more than 3/4 of the way full.
- Bake 1 hour. Let cool completely and then remove cake from pan.
- To make frosting, beat cream cheese and butter together until smooth. Add vanilla, 3 cups powdered sugar, and milk. Mix until smooth. Add more powdered sugar or milk if needed until frosting is thick but can still be drizzled.
- Drizzle frosting over cooled cake. Sprinkle mini chocolate chips over frosting.
NOTES
To keep it easy, I spoon the frosting into a large ziplock bag and clip the corner of the bag to drizzle the frosting over the cake.
