Nothing Bundt Red Velvet Cake

Have you ever had a “Nothing Bundt” cake? They’re super moist, delicious and of course, a Bundt shape. I had the pleasure of trying one of these at a Grad Party and it was love at first taste. So I figured I would put together my own little creation and wow, is it ever good! The key to a successful Bundt cake is to grease the pan REALLY WELL before pouring the batter in. I REPEAT, grease the pan REALLY WELL before pouring the batter in the pan. INGREDIENTS For the cake 1 box Red Velvet Cake Mix (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) 3/4 cup sour cream at room temperature 1/2 cup vegetable oil 1/2 cup water 1/4 cup mayonnaise 3 large 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 INSTRUCTIONS For the cake Preheat oven to 350°F. Grease and flour 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. For the frosting For the frosting, add the butter and cream cheese to a large bowl. Beat with an electric mixer on medium for 2 minutes. Turn the mixer down to low and gradually add the powdered sugar and vanilla. Once combined, turn the mixer up to medium and beat for another two minutes. Pour frosting into a pastry bag fitted with a standard plastic coupler (I used Ateco brand). Pipe onto cooled cake. Serve immediately. Store covered in refrigerator for up to 5 days.