Hello, I am Kate. Today, I will show you a way to prepare milk chocolate cake with cream cheese icing recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Milk Chocolate Cake with Cream Cheese Icing Recipe
Milk Chocolate Cake with Cream Cheese Icing is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Milk Chocolate Cake with Cream Cheese Icing is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook milk chocolate cake with cream cheese icing using 13 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Milk Chocolate Cake with Cream Cheese Icing:
- Get 1 box milk chocolate cake mix
- Get 3/4 cup sour cream at room temperature
- Make ready 1/2 cup vegetable oil
- Make ready 1/2 cup water
- Take 1/4 cup mayonnaise
- Make ready 3 eggs at room temperature
- Get 2 tsp vanilla extract
- Take 1 cup semisweet chocolate chip
- Take For the Frosting
- Get 8 oz cream cheese, softened
- Make ready 1/4 cup butter, softened
- Get 2 1/2 cups powdered sugar
- Make ready 1 tsp vanilla
Steps to make Milk Chocolate Cake with 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 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 then add chocolate chips to cake and serve. Store in refrigerator for up to 5 days. Enjoy!!
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