Southern Belle Sweet Factory

Ingredients:

3 Cups Presto Cake Flour or    

Pillsbury Self-Rising Flour (sifted)

1 Cup Butter (2 sticks, room temp.)

1 1/2 Cup Sugar

2 Tbsp. Vegetable Oil

5 Large Eggs

1 Cup Whole Buttermilk

1/3 Cup Cocoa Powder

1 1/2 oz Red Food Coloring

1 Cup Chocolate chip morsels

Cream Cheese Icing:

3 Cups Powder Sugar

1 8 oz Pkg. Cream Cheese (softened)

1 Tbs. Milk

1 Tsp. Vanilla Extract

Preheat oven at 325 degrees F.  Grease and flour a non-stick bundt cake pan (NordicWare), set aside.  

Double boil morsels in a bowl over pot of water (not boiling).  Do not cover.  When most of the morsels are shiny, stir just until melted.  Once melted, immediately remove bowl of melted morsels and set aside to cool completely.

In the bowl of a stand mixer, cream butter and sugar on high speed, while adding vegetable oil, for 5 to 8 minutes until light and fluffy (pale color).  Reduce speed to medium and blend in cooled chocolate, vanilla and food coloring until well incorporated, then drizzle in vegetable oil. 

With a rubber spatula, scrape down sides of bowl; beat in 1 egg at a time on medium-low speed until each egg is well incorporated.

Wisk together the sifted flour and cocoa powder.  Alternately, add sifted flour mixture and buttermilk to mixture until all combined (start with flour and end with flour).  Pour batter into bundt pan evenly and bake for 1 hour, 15 minutes until toothpick comes out clean.  Let cool for 20 mins., invert onto serving tray or cake board and cool completely.  While cake is cooling.  Prepare the glaze.

Cream Cheese Icing:

With a hand-held mixer, blend cream cheese until smooth, add in powder sugar, milk and vanilla on low speed until well incorporated.  

Drizzle over cooled cake, add red velvet crumbs and enjoy!