Ingredients
Scale
- 15 oz red velvet cake mix
- Eggs (as directed on cake mix box)
- Oil (as directed on cake mix box)
- Water (as directed on cake mix box)
- 18 oz fudge brownie mix
- Eggs (as directed on brownie mix box)
- Oil (as directed on brownie mix box)
- Water (as directed on brownie mix box)
- 14 oz sweetened condensed milk
- 8 oz cream cheese
- 8 oz Cool Whip or whipped cream
- Hot fudge sauce (to drizzle)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Prepare the red velvet cake mix according to package directions and pour into the greased pan.
- Prepare the brownie mix as directed and carefully spread over the red velvet layer.
- Bake for 30-35 minutes until a toothpick inserted comes out with a few moist crumbs.
- Allow the cake to cool for 30 minutes and poke holes over the surface.
- Pour sweetened condensed milk over the cake and let it cool completely.
- Beat cream cheese until smooth, then fold in Cool Whip until well combined.
- Spread the frosting over the cake and drizzle with hot fudge sauce.
- Refrigerate before serving to allow flavors to meld.
Notes
This cake is best served chilled and can be paired with vanilla ice cream or fresh berries.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 23g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg