Sometimes I just don’t know what I was thinking. After all, what-in-the-name-of-all-that-is-holy would inspire a person to combine two sticks of butter and a whole packet of cream cheese, fluff it all together with powdered sugar and vanilla beans, then frost it in thick, fat petals atop a red velvet bundt cake?
Today is not one of those days, because I know what I was thinking. I was thinking, I shook my Choco-Choco tail feathers off in Zumba today. That’s what I was thinking.
I was thinking that folding laundry, and carpooling the kids to babysitting jobs and opthamologist appointments, and putting away dinner guest dishes, and writing 15 articles for SheKnows, and posting a marvelous recipe for today’s Family Kitchen post, and organizing back-to-school gear, and not turning steam-red when our kitchen table was nicely decorated with acrylic paint during a haphazard summer project, and tucking in button-nosed children after 10 ‘o clock baths and a day full of thunderstorms seems like a lot to do in one day without chocolate.
I was thinking–after a day like today–flowers are nice, but frosting petals are a girls best friend.
Read-My-Lips, It’s Bedtime! Red Velvet Bundt
Rich with chocolate, deeply ruby hued, this bundt cake bakes up thick and moist. A perfect canvas for the most ridiculously delectable cream cheese frosting I’ve ever created. Pipe it on that pretty cake using extreme generosity. Wear it like lipstick. Suck it off your fingers like a little kid. No matter how hard you try, you’re going to lurve this classy combination.
1 1/2 c. brown sugar
1/2 c. olive oil
1 package instant chocolate pudding
1 tsp. salt
3/4 tsp. baking powder (double if baking at low altitude)
2/3 c. cocoa powder
1 1/2 c. flour
1 c. sour cream
½ c. water
1 c. mini chocolate chips
2 tsp. red gel food coloring
In a large bowl, beat together eggs, brown sugar, and olive oil, and instant pudding mix, creaming until very well mixed. Add salt, baking powder, cocoa powder, and flour. Beat just until incorporated. Add sour cream and water, and beat again just until incorporated. Fold in mini chocolate chips, then scoop batter into a bundt pan which has been generously greased and floured (use cocoa powder, instead of flour, for a nice chocolatey finish to the outside of your cake). Bake in an oven preheated to 350 degrees for 40-45 minutes, or just until the center part of the cake ring springs back to the touch. Watch your cake closely! You don’t want to overcook it! Once cooked, wait for the cake to cool to the touch before turning it out onto a cooling rack. Allow to cool, then cover tightly in plastic wrap and store in the fridge overnight before frosting.
Come to Mama Cream Cheese Frosting
2 sticks butter
8 oz. cream cheese
3 1/2 cups powdered sugar
Seeds from ½ a vanilla bean, scraped
¼ tsp. almond flavoring
1-2 Tbsp. milk
In a large bowl, beat together butter and cream cheese until very light and fluffy. Slowly add powdered sugar until well mixed. Add vanilla bean seeds and almond flavoring. Tip in a Tablespoon or two of milk, if needed to make frosting piping consistency (soft but not drippy). Spoon into a large plastic zip-top bag. Snip a 1-inch hole in the corner of the bag and pipe giant frosting petals onto cooled cake. Enjoy!