Description
A delicious and moist red velvet cake topped with cream cheese frosting and mini chocolate chips.
Ingredients
Scale
- 1 box red velvet cake mix
- 3 eggs (oil, water, etc. as per package directions)
- 14 oz Sweetened Condensed Milk
- 8 oz Cream Cheese (softened at room temperature)
- 1/4 cup unsalted butter
- 2 cups Powdered Sugar
- 2–3 Tbsp Milk
- 1/2 tsp Vanilla Extract
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Make cake mix according to package directions and bake in a well-greased 9×13 pan according to package.
- Allow to cool for about 10 minutes, then poke holes all over cake (about 1-inch intervals) using a wooden spoon handle.
- Pour the sweetened condensed milk over the top of the cake.
- Cover and refrigerate the cake overnight.
- To make the frosting, beat together cream cheese and butter until combined.
- Add powdered sugar and 1 tablespoon milk and vanilla. Beat together until well-combined.
- Mix in additional milk to the desired consistency.
- Spread frosting over room temperature cake and top with the mini chocolate chips.
- Enjoy at room temperature, or chill and enjoy cold.
Notes
- For extra moisture, ensure the cake is refrigerated overnight after adding the sweetened condensed milk.
- Feel free to adjust the amount of milk in the frosting to reach your preferred consistency.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 35g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg