Chocolate Chip Swirl Bundt Cake (adapted from Is This Really My Life?)
Serves: 12 (1 large bundt)
Cake:
1 cup buttermilk
1 1/4 cups vegetable oil
2 eggs
2 teaspoons vanilla extract
2 1/2 cups flour
1 3/4 cups sugar
1 teaspoon baking soda
1 cup mini chocolate chips
1 tablespoon cocoa powder
Frosting:
8 ounces cream cheese
2 cups powdered sugar
4-6 tablespoons milk
Preheat oven to 350 degrees F. Grease and lightly flour the bundt pan and set aside. Combine milk and lemon juice in a large bowl; let stand for 3 minutes. Then, add vegetable oil, eggs, vanilla extract and white vinegar. Mix well. Beat in flour, sugar, and baking soda until just combined. Stir in mini chocolate chips. Separate the batter into 2 bowls. Leave 1 bowl alone. In the other bowl, add red food coloring and cocoa powder. Mix well. Drop tablespoons full of dough into the bundt pan, alternating colors. Gently swirl with a knife.
Bake 40-50 minutes, until a toothpick, inserted into the center, comes out clean.
Meanwhile, make the frosting: Beat cream cheese and sugar until well-combined. Add milk, a tablespoon at a time, until desired consistency is reached. Spread over the slightly warm cake and let the frosting set.
Serve at room temperature or store in an airtight container up to 3 days in the fridge.
Until the next time my oven is on…
