Extra Chocolate-y Red Velvet Bundt Cake

I don't know who needs to hear this, but red velvet cake is chocolate cake with lots of red dye in it.  The time for making traditional red velvet cake is for another post; this is for the most chocolate-y, rich, moist bundt cake with luscious cream cheese icing.

You'll need:
  • 1 box red velvet cake mix
    • or 1 box chocolate cake mix + 2 Tbs red food coloring (1 small 1-oz container)
  • 3/4 c sour cream
  • 1/4 c mayonnaise
  • 1/2 c oil
  • 1/2 c water
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 c semi-sweet chocolate chips
For the frosting:
  • 2 Tbs butter, at room temperature
  • 4 oz (half block) cream cheese, at room temperature
  • 1 1/4 c powdered sugar
  • 1/2 tsp vanilla extract
Put all cake ingredients in a stand mixer and mix until fully blended. Pour into a greased bundt pan (I use Pam for Baking - and spray liberally) and cook at 350 for 45 minutes.

Let cool in pan, then shake the pan to loosen the cake and flip onto a plate.

Mix the butter, cream cheese, powdered sugar, and vanilla in a stand mixer or by hand (I just used a spoon). Put into a piping bag, or a quart-sized freezer bag with a corner snipped off, and pipe onto the totally cooled cake in whatever pattern you want!