Red Velvet Pound Cake
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!
Ingredients
Cooking Directions
for full recipes please see : www.mostlyhomemademom.com
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!
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
- 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.
- ..................................
for full recipes please see : www.mostlyhomemademom.com
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