Description
A fudgy brownie layer paired with moist red velvet poke cake, soaked in sweetened condensed milk and finished with a light cream cheese frosting and hot fudge drizzle.
Ingredients
- Red velvet cake mix (15 oz)
- Eggs (per cake mix box)
- Oil (per cake mix box)
- Water (per cake mix box)
- Fudge brownie mix (18 oz)
- Eggs (per brownie mix box)
- Oil (per brownie mix box)
- Water (per brownie mix box)
- Sweetened condensed milk (14 oz)
- Cream cheese (8 oz)
- Cool Whip or whipped cream (8 oz)
- Hot fudge sauce
Instructions
- Preheat oven to 350°F.
- Prepare red velvet cake batter according to package directions.
- Pour cake batter into a greased 9×13-inch pan.
- Prepare brownie batter according to package directions.
- Carefully spread brownie batter over the cake layer.
- Bake for 30–35 minutes until just set.
- Cool cake for 30 minutes.
- Poke holes all over the cake using a wooden spoon handle.
- Pour sweetened condensed milk over the cake and allow it to absorb.
- Cool cake completely.
- Beat cream cheese until smooth, then fold in Cool Whip.
- Spread frosting over cooled cake.
- Drizzle with hot fudge and refrigerate before serving.
Notes
- Store covered in the refrigerator for 3–4 days.
- Freeze unfrosted cake for up to 1 month.
- Avoid overbaking to prevent dryness.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 629
- Sugar: 52.9 g
- Sodium: 433.9 mg
- Fat: 33.2 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 76.2 g
- Fiber: 0 g
- Protein: 8.5 g
- Cholesterol: 89.4 mg