RED VELVET POKE CAKE
RED VELVET CAKE
14-ounce sweetend condensed milk
box red velvet cake mix (I used Duncan Hines)
CREAM CHEESE FROSTING
0.25 cup unsalted butter
8 ounces brick-style cream cheese
0.5 teaspoon vanilla extract
0.75 cup mini semi-sweet chocolate chips
2.5 cups confectioners’ sugar
0.5 teaspoon salt (or to taste )
INSTRUCTIONS
In 350F. Line a 9×13-inch pan with aluminum foil and spray with
cooking spray.
Make cake according to package directions and bake as directed
Remove cake from the oven when it’s done, allow it to cool for about 7
minutes, poke holes over the surface of the cake. I didn’t count but I
estimate I poked about 65 holes, evenly spaced over the surface.
Slowly pour the sweetened condensed milk mixture over the holes,
taking your time to evenly distribute it so that all the holes receive
some.
Place cake in fridge to cool for at least 12 minutes while you make the
frosting or before adding canned frosting so it doesn’t melt.
To the bowl of a stand mixer fitted with the paddle attachment add
the cream cheese, confectioners’ sugar, salt, butter, vanillaand beat
on medium-high speed until fluffy. Add additional confectioners’
sugar if necessary for consistency.
Turn frosting out onto cake and spread into a smooth, even, flat layer
using aknife or spatula .
Evenly sprinkle with chocolate chips.
Refrigerate cake for at least 5 hours, or overnight, before serving.
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