Minutes Prep time: 60
Minutes Total time: 120
Servings: 16
Difficulty: Intermediate
PAM® Baking Spray
1 pkg (15.25 oz each) Duncan Hines® Signature Red Velvet Cake Mix
1 cup lowfat buttermilk
3 eggs
1/2 cup vegetable oil
3/4 cup mini semisweet chocolate chips
2 tablespoons butter, melted
1 cup pecan halves
2 pkgs (8 oz each) cream cheese, softened
1 cup unsalted butter, softened
2 teaspoons vanilla extract
1-1/2 cups confectioners' sugar
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 103 mg | 10% |
| Carbohydrate | 40 g | 13% |
| Cholesterol | 101 mg | 34% |
| Total Fat | 41 g | 63% |
| Iron | 2 mg | 11% |
| Calories | 533 kcal | 27% |
| Sodium | 293 mg | 12% |
| Protein | 5 g | 10% |
| Saturated Fat | 18 g | 90% |
| Sugars | 29 g | 3% |
| Vitamin C | 0 |
Preheat oven to 350°F. Spray two 8-inch round cake pans with baking spray.
Beat red velvet cake mix, buttermilk, eggs and oil in a large bowl with an electric mixer at low speed until moistened. Beat at medium speed for 2 minutes. Divide batter evenly into baking pans. Sprinkle mini chocolate chips evenly over batter.
Bake 24 to 28 minutes. Cakes are done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes before removing. Cool completely.
BUTTERED PECANS: Stir together 2 tablespoons melted butter and pecans in medium bowl. Spread onto baking sheet. Bake at 350°F for 8 minutes, until toasted
CREAM CHEESE FROSTING: Blend cream cheese, butter and vanilla in a large bowl with an electric mixer at medium speed until creamy, 2 to 3 minutes. Slowly add confectioners’ sugar mix until light and fluffy, 3 to 5 minutes.
Place one red velvet chocolate chip cake layer onto a serving plate. Spread with about 3/4-cup cream cheese frosting. Top with second cake layer. Frost entire cake. Garnish with buttered pecans. Slice and serve.
Red Velvet Chocolate Chip Cake with Pecans
