Thursday 14 February 2013

Gooey Red Velvet Brownie Cake

So deliciously fudgy. Thank you Beyond Frosting

Gooey Red Velvet Brownie Cake | beyondfrosting.com | #redvelvet #brownie #pokecake

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. 

No comments:

Post a Comment