6 oz Chocolate (dark or white)
3 tbsp Heavy whipping cream
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
1 pk (8oz) Cream cheese
- Preheat oven to 350° F.
- In a microwave-proof bowl, combine chocolate chips and heavy whipping cream.
- Microwave for 45 seconds - 1 minute.
- Remove from microwave and immediately start whisking until chocolate mixture is smooth.
- Allow to cool for about 15 minutes.
- Refrigerate until slightly firm 30-45 minutes.
- 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 25-30 minutes.
- Remove from oven and allow cake to cool for at least 15 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
- 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.
- Remove hardened chocolate from refrigerator and combine in a mixing bowl with cream cheese.
- Beat on medium speed for a few minutes until well combined.
- Add whipped cream and mix until incorporated.
- Refrigerate cheesecake frosting until ready to serve.
- Spread over top of cake.
- After adding the cheesecake frosting, the cake must be refrigerated.
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