This red velvet bundt stunner reveals a cream cheese swirl when cut open for a dessert that tastes as decadent as it looks.
1 box Betty Crocker™ Super Moist™ red velvet cake mix
1 cup sour cream
1/2 cup vegetable oil
12 oz cream cheese, softened
5 tablespoons sugar
1 teaspoon Gold Medal™ all-purpose flour
4 oz cream cheese, softened
2 tablespoons butter, softened
1 cup powdered sugar
1 to 3 tablespoons heavy whipping cream
Heat oven to 325°F. Grease 12-cup bundt cake pan well with baking spray with flour or soft butter and a dusting of flour.
In large bowl, beat Cake ingredients until combined. In medium bowl, beat Filling ingredients until smooth and creamy.
Spoon half of the cake batter evenly into pan. Spoon or pipe filling into center of cake batter in pan, leaving 1/2-inch border of batter on both inside and outside edges. Using offset spatula or butter knife, gently swirl batter and filling together. Spread remaining batter evenly over top. Place towel on counter, and gently but firmly tap bottom of pan on towel several times to release any pockets of air in batter.
Bake 50 to 55 minutes or until toothpick inserted in cake comes out clean or with very few crumbs attached, and top of cake springs back when touched. Cool in pan on cooling rack 30 minutes before turning out onto rack to cool completely.
In small bowl, beat 4 oz cream cheese and the softened butter together until smooth. Beat in powdered sugar in two stages, scraping bowl well after each addition. Beat in whipping cream 1 tablespoon at a time until desired consistency. Pipe or spread over cooled cake.