This Chocolate Chip Bread is one of the easiest dessert recipes, but no one will ever know that it's a short-cut, cake mix recipe with a short list of common ingredients. For as simple as it is, this Chocolate Chip Bread is a complete crowd-pleaser and show-stopper! Thoroughly smattered with chocolate chips, and heavily frosted.
In a large bowl, stir together cake mix, pudding mix, eggs, sour cream, oil, vanilla extract, and chocolate chips. Batter will be thick.
Line a 9-inch loaf pan with foil or parchment paper, allowing the edges to hang over the pan.
Lightly coat with non-stick spray.
Spoon batter into prepared pan.
Bake at 350 degrees for 45-50 minutes, or until edges are golden brown, and a toothpick inserted near the center comes out clean.
Remove from oven, cool in pan on a wire rack for 15 minutes.
Run a knife around edges of the bread that are in contact with the pan to loosen.
Carefully lift out by the edges of the foil or parchment paper, remove the foil or parchment paper, and cool bread completely on wire rack.
In a small mixing bowl, beat cream cheese, butter, vanilla, and 2 tbsp. heavy cream until smooth.
Add 2 cups powdered sugar and the cocoa powder, beating until smooth and creamy.
Add additional heavy cream or powdered sugar, as needed, to achieve desired consistency. Thick enough that it won't run off the bread, but not stiff or heavy, and still very creamy and spreadable.
Spread frosting evenly over bread.
Sprinkle with mini chocolate chips, for garnish, if desired.
Cut and serve.
This freezes terrifically, whether you frost it and then freeze, or whether you freeze the bread and frosting separately, and assemble once thawed. Make sure to wrap it well in plastic wrap, followed by a layer of foil to really seal in freshness.