Red Velvet Pound Cake | Mostly Homemade Mom

Red Velvet Pound Cake

January 18, 2016
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This gorgeous cake starts with a cake mix - no one would guess! Filled with miniature chocolate chips and topped with homemade cream cheese frosting, this is a great dessert for Valentine's Day or any day!






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!






Which is why I had it wrapped up and in the backseat of my car ready to take to my mom (red velvet is one of her favorites). Which she then proceeded to tell me she had come down with the stomach bug. Sorry, mom. :( Instead, the amazing members of the board at our church had a treat during their meeting after service this Sunday instead! And boy am I glad that thing is out of the house - I have no willpower around a cake of this magnitude, that's for sure!




Red Velvet Pound Cake

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
  1. In a mixing bowl, beat dry cake mix, dry pudding mix, oil, water, sour cream, and eggs until smooth.
  2. Gently stir in 1 1/2 cups miniature chocolate chips. Spread evenly into a well-greased Bundt pan.
  3. 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.
  4. For frosting, beat together butter, cream cheese, and powdered sugar until fluffy. Spread over cooled cake.
  5. 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!* 






If you're looking for a new and special dessert to surprise your family with this Valentine's Day - you've found it! 






Here are some more of my favorite Valentine's Day desserts:


Red Velvet Pudding Cups




Fresh Strawberry Jello Cake




15 Recipes to Celebrate Valentine's Day




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