Red Velvet Poke Cake w Cream Cheese Icing

Red Velvet Poke Cake Cream Cheese Icing. #angelacritters #cookingchannel #southernkitchen #redvelvetpokecake #howtomakecreamcheeseicing #cakemixrecipes #cookingathome Ingredients Red Velvet Cake one 16.25-ounce box red velvet cake mix  one 14-ounce can sweetend condensed milk Cream Cheese Frosting 8 ounces brick-style cream cheese softened (lite okay) ¼ cup unsalted butter softened (half of 1 stick) 2 ½ cups confectioners’ sugar ½ teaspoon vanilla extract ½ teaspoon salt or to taste Instructions Preheat oven to 350F. Spray a 9×13 pan Make cake according to package directions (likely adding 3 eggs, water, and oil or milk) and bake as directed (likely about 25 to 28 minutes). Remove cake from the oven when it’s done, allow it to cool for about 5 minutes, and then using the blunt end of a wooden spoon, poke holes over the surface of the cake. I didn’t count but I estimate I poked about 60 holes, evenly spaced over the surface. Slowly pour the sweetened condensed milk mixture over the holes, taking your time to evenly distribute it so that all the holes receive some. Place cake in fridge to cool for at least 10 minutes while you make the frosting or before adding canned frosting . To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and handheld electric mixer) add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and beat on medium-high speed until fluffy. Add additional confectioners’ sugar if necessary for consistency. Spread over cooled cake. Sprinkle with mini or regular chocolate chips. cool at least 4 hours or better yet, overnight How to Make Red Velvet Poke Cake Make the boxed red velvet cake mix as instructed on its packaging (you’ll likely need to add oil, eggs, and water or milk).  Once baked, poke the cake all over with the end of a wooden spoon and drizzle the sweetened condensed milk over top. Pop the red velvet cake into the fridge to cool a bit before spreading the homemade cream cheese frosting on top. Sprinkle with mini chocolate chips. Return to the fridge to chill for at least 4 hours or overnight.