Ingredients

The following ingredients have 14 Servings
  • 1 Box (15oz) Red velvet cake mix
  • (plus ingredients on the box- egg, oil, water)
  • 1 Box (18oz) Fudge brownie mix 
  • (plus ingredients on the box- egg, oil, water)
  • 1 jar (14 oz) Sweetened condensed milk
  • 1 pk (8oz) Cream cheese, at room temperature
  • 1 container (8oz) Cool Whip, thawed – or Homemade Whipped Cream
  • Hot Fudge for garnish

Instruction

  • 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 9×13” 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 with the Cool Whip (or whipped cream). Beat on medium speed for a few minutes until well combined. Spread over the completely cooled cake. Garnish with hot fudge.
  • After adding the cream cheese frosting, the cake must be refrigerated.