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Summer is here! Well, not the season but the kids are out from school. Yay for them! I’m so happy they can relax and take some time off. I remember being SO excited for Summer when I was a child. It’s so exciting. But now I’m a parent and it’s a bit different. I love my kids so much and truly enjoy spending time with them, but Summer is HARD for blogging mommies. And also for work from home daddies.
It’s very tricky trying to navigate a work from home situation when the kids are home from school! And summer camps are so expensive. I feel like I spend a lot of time trying to entertain the kids, coordinate play dates and basically just doing anything I can to keep them from staring at a computer screen or an iPhone all day long! It’s the big challenge of parents today!
But you came here to find a recipe didn’t you! Thanks for letting me get that out. It’s not so bad, just needed a chance to complain a little. I’m very excited that I don’t have to wake up at 6:30 am for a couple of months!
Copycat Nothing Bundt Red Velvet Cake
Ingredients
For the cake
- 1 box Red Velvet Cake Mix*
- 3/4 cup sour cream at room temperature
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/4 cup mayonnaise
- 3 eggs at room temperature
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
For the frosting
- 8 ounces cream cheese softened
- 1/4 cup butter softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla
- *Note - If you can't find a red velvet mix use a white cake mix, plus 3 tablespoons cocoa powder and 2 tablespoons red food coloring
Instructions
- Preheat oven to 350°F. Grease a Bundt pan. (I use Crisco and lots of it.) Set aside.
- Place all 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 prepared pan and bake for 45-50 minutes or until a tooth pick inserted in the middle comes out clean. Let cool.
Full Recipes>>Copycat Nothing Bundt Red Velvet Cake