Easiest Way to Prepare Appetizing Milk Chocolate Cake with Cream Cheese Icing

Milk Chocolate Cake with Cream Cheese Icing. Mail order treats to your door, nationwide. Learn how to make Milk Chocolate-Cream Cheese Frosting. Chocolate Cream Cheese Frosting on top of a rich and soft chocolate cake is a dream dessert!

After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it's creamy again. Cream Cheese: Make sure you're using the blocks of cream cheese, not cream cheese spread. This Ultimate Chocolate Sheet Cake with Chocolate Cream Cheese Frosting is dreamy. You can have Milk Chocolate Cake with Cream Cheese Icing using 13 ingredients and 4 steps. Here is how you cook it.

Ingredients of Milk Chocolate Cake with Cream Cheese Icing

1. You need of milk chocolate cake mix.
2. You need of sour cream at room temperature.
3. It's of vegetable oil.
4. It's of water.
5. It's of mayonnaise.
6. Prepare of eggs at room temperature.
7. It's of vanilla extract.
8. It's of semisweet chocolate chip.
9. Prepare of For the Frosting.
10. Prepare of cream cheese, softened.
11. You need of butter, softened.
12. It's of powdered sugar.
13. Prepare of vanilla.

The cake is dense and infused with a rich coffee flavor. A sheet cake is a one layer cake. The cake is made in a baking sheet or a casserole type dish. It almost has a whipped consistency, and it tastes absolutely delicious.

Milk Chocolate Cake with Cream Cheese Icing step by step

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!!.

I use it when I want a rich & smooth chocolate frosting. It is my go-to frosting, and my family is always asking me to use it. I cannot even remember where I found it because I have been using it for so long. I usually end up doubling the recipe, which is the perfect amount for a two-layer cake. In large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt.