Red Velvet Pound Cake

Use your ← → (arrow) keys to browse


Makes: 8 servings
Cook: 65 minutes
  • Nonstick spray for baking, Pam®

  • 3⁄4 cup low-fat chocolate milk, Nesquik®

  • 1 tablespoon red food coloring, McCormick®

  • 1 package (16-ounce) pound cake mix, Betty Crocker®

  • 1⁄4 cup unsweetened cocoa powder, Hershey’s®

  • 2 eggs

  • 1 package (12-ounce) miniature chocolate chips, Nestlé®

  • 1 can (12-ounce) whipped cream cheese frosting, Betty Crocker®


Preheat oven to 350°. Spray a 9×5-inch loaf pan with nonstick spray. In a liquid measuring cup, mix chocolate milk and food coloring.

In a large bowl, combine cake mix, cocoa powder, and eggs; beat with an electric mixer on low speed for 30 seconds. Add chocolate milk mixture and beat on medium speed for 3 minutes more, scraping sides of bowl frequently. Stir in chocolate chips. Pour batter into prepared loaf pan. Bake for 65 to 75 minutes or until wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack.

Remove cake from pan and rub sides to loosen any crumbs, collecting crumbs and setting them aside.

Frost cake with cream cheese frosting. Sprinkle reserved cake crumbs on cake.

Use your ← → (arrow) keys to browse