Description
A decadent dessert uniting a rich brownie base and a velvety red velvet cake, topped with a creamy whipped cream cheese finish.
Ingredients
Scale
- 1 box red velvet cake mix (plus ingredients called for on package)
- 1 box brownie mix (plus ingredients called for on package)
- 1 14 oz. can sweetened condensed milk
- 8 ounces cream cheese (softened)
- 2/3 cup sugar
- 1 1/2 cups heavy cream
- Hot fudge or chocolate shavings for garnish (if desired)
Instructions
- Preheat your oven to 350°F and lightly grease a 9×13 inch baking pan.
- In a large bowl, combine the red velvet cake mix with the ingredients specified on the package until well-blended. Pour this batter into your prepared baking pan.
- In another bowl, prepare the brownie mix according to package instructions. Spoon the brownie batter over the red velvet layer.
- Bake for 30-35 minutes; test with a toothpick, it should come out clean.
- Once baked, allow the cake to cool slightly and poke holes in the surface.
- Drizzle the sweetened condensed milk over the warm cake and let it cool completely.
- In a bowl, beat the softened cream cheese with sugar until smooth; then in another bowl, beat the heavy cream into stiff peaks and fold it into the cream cheese mixture.
- Spread the whipped cream cheese topping over the cooled cake and garnish as desired.
Notes
Make-ahead tips: This cake can be prepared a day in advance. Ensure it is tightly covered in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg