Milk Chocolate Cake with Cream Cheese Icing
Milk Chocolate Cake with Cream Cheese Icing

Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, milk chocolate cake with cream cheese icing. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Milk Chocolate Cake with Cream Cheese Icing is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Milk Chocolate Cake with Cream Cheese Icing is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have milk chocolate cake with cream cheese icing using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Milk Chocolate Cake with Cream Cheese Icing:
  1. Prepare 1 box milk chocolate cake mix
  2. Make ready 3/4 cup sour cream at room temperature
  3. Get 1/2 cup vegetable oil
  4. Get 1/2 cup water
  5. Take 1/4 cup mayonnaise
  6. Take 3 eggs at room temperature
  7. Make ready 2 tsp vanilla extract
  8. Take 1 cup semisweet chocolate chip
  9. Prepare For the Frosting
  10. Get 8 oz cream cheese, softened
  11. Take 1/4 cup butter, softened
  12. Take 2 1/2 cups powdered sugar
  13. Take 1 tsp vanilla
Instructions to make Milk Chocolate Cake with Cream Cheese Icing:
  1. Preheat oven to 350. Grease a bundt pan.
  2. 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.
  3. Pour into bundt pan and bake for 45-50 minutes or until a tooth pick comes out clean inserted in the middle of cake.
  4. 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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