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For the cake:
- 1 Box Red velvet cake mix
- (plus ingredients on the box- egg, oil, water)
- 1 Box Fudge brownie mix
- (plus ingredients on the box- egg, oil, water)
- 1 jar (14 oz) Sweetened condensed milk
For the topping:
1 pk (8oz) Cream cheese
1 container (8oz) Cool Whip
Hot Fudge for garnish
INSTRUCTIONS
- Preheat oven to 350° F.
- In a mixing bowl, combine red velvet cake mix with ingredients list on the box. Mix well until all ingredients are combined. Pour batter into a 9”x13” pan.
- In a mixing bowl, combine brownie mix with ingredients listed on the box. Mix well until all ingredients are combined. Pour brownie batter over top of red velvet batter.
- Bake in preheated oven for 30-35 minutes. Remove from oven and allow cake to cool for at least 30 minutes.
- While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
- Pour can of sweetened condensed milk over the top of cake and allow it to absorb in the cake until cake is cooled. Let set until completely cooled.
- While cake is cooling, prepare the chocolate cream cheese topping.
- In a mixing bowl, combine the cream cheese cream and whipped cream. Beat on medium speed for a few minutes until well combined. Spread over the completly cooled cake. Garnish with hot fudge.
- After adding the cheesecake frosting, the cake must be refrigerated.
beyondfrosting.com
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