How to Prepare Super Quick Homemade Milk Chocolate Cake with Cream Cheese Icing

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, milk chocolate cake with cream cheese icing. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Milk Chocolate Cake with Cream Cheese Icing is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Milk Chocolate Cake with Cream Cheese Icing is something which I’ve loved my whole life.

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

The ingredients needed to make Milk Chocolate Cake with Cream Cheese Icing:

1. Get 1 box milk chocolate cake mix
2. Prepare 3/4 cup sour cream at room temperature
3. Get 1/2 cup vegetable oil
4. Prepare 1/2 cup water
5. Make ready 1/4 cup mayonnaise
6. Get 3 eggs at room temperature
7. Take 2 tsp vanilla extract
8. Take 1 cup semisweet chocolate chip
9. Make ready For the Frosting
10. Make ready 8 oz cream cheese, softened
11. Prepare 1/4 cup butter, softened
12. Make ready 2 1/2 cups powdered sugar
13. Make ready 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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