My boyfriend husband is taking off for Germany for the next few days for a snow sports tradeshow. While I am going to miss his company dearly, I am super excited for his trip. I attended this tradeshow several years ago, and it was a pretty unique experience. However, I hate being home alone, so I have to keep myself very busy.
Whenever I take a weekend off from snowboarding, I tend to bake and photograph like crazy in an attempt to get ahead for the next few weeks. It is always easier to bake and photograph when I am home alone though. I don’t have to worry about the cleaning up the mess right away. Ya feel me?
Last weekend, I made this Gooey Red Velvet Brownie Cake with a cream cheese whipped cream frosting. This cake it pretty bitchin’. It’s like a poke cake in that you poke holes in it and empty a can of sweetened condensed milk over the top.
However, the actual cake is made from both a red velvet cake and a batch of brownies. The original idea I saw from Shelly at Cookies & Cups. Who knew you could bake a cake and a batch of brownies in the same pan, at the same time? Low Calorie, this is not, in fact I am pretty sure this is the exact opposite.
This red velvet brownie cake is topped with a cheesecake-like frosting. It really isn’t a frosting though, as it does not contain any butter or powdered sugar. It more like a no bake cheesecake on top of the cake. You’re welcome. It’s fairly simple as you only need some cream cheese and Cool Whip (or homemade whipped cream if you prefer).
This cake is soaked in sweetened condensed milk. I do not recommend skipping out on this, because you will need to keep this cake soft after it’s been refrigerated. Plus the sweet milk makes this cake have extra gooey amazingness. Don’t you just want to sink your teeth right in?
INGREDIENTS
For the cake:
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
For the topping:
1 pk (8oz) Cream cheese
1 container (8oz) Cool Whip
Hot Fudge for garnish
INSTRUCTIONS
for the complete recipe please click : https://beyondfrosting.com/2014/01/24/gooey-red-velvet-brownie-cake/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=283555842_7608730_235311
Whenever I take a weekend off from snowboarding, I tend to bake and photograph like crazy in an attempt to get ahead for the next few weeks. It is always easier to bake and photograph when I am home alone though. I don’t have to worry about the cleaning up the mess right away. Ya feel me?
Last weekend, I made this Gooey Red Velvet Brownie Cake with a cream cheese whipped cream frosting. This cake it pretty bitchin’. It’s like a poke cake in that you poke holes in it and empty a can of sweetened condensed milk over the top.
However, the actual cake is made from both a red velvet cake and a batch of brownies. The original idea I saw from Shelly at Cookies & Cups. Who knew you could bake a cake and a batch of brownies in the same pan, at the same time? Low Calorie, this is not, in fact I am pretty sure this is the exact opposite.
This red velvet brownie cake is topped with a cheesecake-like frosting. It really isn’t a frosting though, as it does not contain any butter or powdered sugar. It more like a no bake cheesecake on top of the cake. You’re welcome. It’s fairly simple as you only need some cream cheese and Cool Whip (or homemade whipped cream if you prefer).
This cake is soaked in sweetened condensed milk. I do not recommend skipping out on this, because you will need to keep this cake soft after it’s been refrigerated. Plus the sweet milk makes this cake have extra gooey amazingness. Don’t you just want to sink your teeth right in?
INGREDIENTS
For the cake:
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
For the topping:
1 pk (8oz) Cream cheese
1 container (8oz) Cool Whip
Hot Fudge for garnish
INSTRUCTIONS
- Preheat oven to 350° F.
- 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 30-35 minutes. Remove from oven and allow cake to cool for at least 30 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 and 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.
- In a mixing bowl, combine the cream cheese cream and whipped cream. Beat on medium speed for a few minutes until well combined. Spread over the completly cooled cake. Garnish with hot fudge.
- After adding the cheesecake frosting, the cake must be refrigerated.
for the complete recipe please click : https://beyondfrosting.com/2014/01/24/gooey-red-velvet-brownie-cake/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=283555842_7608730_235311
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