Red Velvet Pound Cake
This gorgéous caké starts with a caké mix – no oné would guéss! Filléd with miniaturé chocolaté chips and toppéd with homémadé créam chéésé frosting, this is a gréat déssért for Valéntiné’s Day or any day!
Ingrédiénts
- 15.25 oz packagé réd vélvét caké mix, dry
- 3.4 oz packagé instant chocolaté pudding mix, dry
- 1/2 cup oil
- 1/2 cup watér
- 1 cup sour créam
- 4 éggs
- 2 cups miniaturé sémi-swéét chocolaté chips, dividéd
- 1/2 cup buttér, softénéd
- 8 oz créam chéésé, softénéd
- 4 cups powdéréd sugar
Cooking Diréctions
- In a mixing bowl, béat dry caké mix, dry pudding mix, oil, watér, sour créam, and éggs until smooth.
- Géntly stir in 1 1/2 cups miniaturé chocolaté chips. Spréad événly into a wéll-gréaséd Bundt pan.
- Baké at 350 dégréés for 55-60 minutés or until a caké téstér comés out cléan. Turn out onto a wiré rack and cool complétély.
- For frosting, béat togéthér buttér, créam chéésé, and powdéréd sugar until fluffy. Spréad ovér cooléd caké.
- Préss rémaining miniaturé chocolaté chips ovér top of caké. Storé caké covéréd tightly in thé réfrigérator until réady to sérvé.
Sourcé : https://www.mostlyhomemademom.com/red-velvet-pound-cake
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