Red Velvet Pound Cake
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!
Servings 8 servings
Calories 1262 kcal
15.25 oz pkg red velvet cake mix dry 3.4 oz pkg 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 1/2 cup butter softened 8 oz cream cheese softened 4 cups powdered sugar
In a mixing bowl, beat dry cake mix, dry pudding mix, oil, water, sour cream, and eggs until smooth. Gently stir in 1 1/2 cups miniature chocolate chips. Spread evenly into a well-greased Bundt pan. 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. For frosting, beat together butter, cream cheese, and powdered sugar until fluffy. Spread over cooled cake. Press remaining miniature chocolate chips over top of cake. Store cake covered tightly in the refrigerator until ready to serve. Calories: 1262 kcal | Carbohydrates: 143 g | Protein: 12 g | Fat: 74 g | Saturated Fat: 32 g | Cholesterol: 162 mg | Sodium: 872 mg | Potassium: 652 mg | Fiber: 6 g | Sugar: 111 g | Vitamin A: 1065 IU | Vitamin C: 0.2 mg | Calcium: 194 mg | Iron: 6.9 mg