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Before you jump to Red Velvet Chocolate Chip Cake w/Cream Cheese Icing recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy. Below are some suggestions for healthy residing that you may inspire with your family.
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Hopefully the above article opens our horizons to pay more awareness to a organic lifestyle. Now we return to the red velvet chocolate chip cake w/cream cheese icing recipe of your choice. Comply with the little by little instructions of the recipe red velvet chocolate chip cake w/cream cheese icing recipe to produce a natural and organic and scrumptious meal. You can have red velvet chocolate chip cake w/cream cheese icing using 14 ingredients and 4 steps.. Comfortable cooking, wish it is beneficial for you and your family.
The ingredients needed to prepare Red Velvet Chocolate Chip Cake w/Cream Cheese Icing:
- Provide of For the cake.
- Use 1 box of red velvet cake mix.
- Get 3/4 cup of sour cream at room temperature.
- Get 1/2 cup of vegetable oil.
- Provide 1/2 cup of water.
- Use 1/4 cup of mayonnaise.
- Prepare 3 of eggs at room temperature.
- Prepare 2 tsp of vanilla extract.
- Get 1 cup of semi-sweet chocolate chips.
- Prepare of For the frosting.
- Get 8 oz of cream cheese, softened.
- Provide 1/4 cup of butter, softened.
- Provide 2 1/2 cups of powdered sugar.
- Prepare 1 tsp of vanilla.
Steps to make Red Velvet Chocolate Chip Cake w/Cream Cheese Icing:
- Preheat oven to 350. Grease a bundt pan..
- 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..
- Pour into bundt pan and bake for 45-50 minutes or until a tooth pick comes out clean inserted in the middle of cake..
- 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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