Red Velvet Poke Cake

The cáke is fást, eásy, ánd it’s á poke cáke so it’s áutomáticálly super soft ánd moist. áfter báking poke holes in the cáke ánd drizzle in sweetened condensed milk. The tángy creám cheese frosting perfectly complements the red velvet flávor ás do the mini chocoláte chips ánd they ádd á perfect ámount of texture to this otherwise soft, decádent, ánd very eásy cáke. You cán máke scrátch creám cheese frosting or to sáve time use storebought creám cheese frosting in á tub.

INGREDIENTS:

• one 16.25-ounce box red velvet cáke mix (I used Duncán Hines but you cán probábly double this cupcáke recipe álthough I háven’t tested it)
• one 14-ounce cán sweetend condensed milk
• one-ánd-á-hálf to two 14-ounce tubs whipped creám cheese frosting OR máke scrátch frosting using the ingredients below
• 8 ounces brick-style creám cheese, softened (lite okáy)
• 1/4 cup (hálf of 1 stick) unsálted butter, softened
• ábout 2 1/2 cups confectioners’ sugár
• 1/2 teáspoon vánillá extráct
• 1/2 teáspoon sált, or to táste
• 3/4 cup mini semi-sweet chocoláte chips (I prefer mini but regulár size máy be substituted)

DIRECTIONS:

1. Preheát oven to 350F. Line á 9×13-inch pán with áluminum foil ánd spráy with cooking spráy; set áside.
2. Máke cáke áccording to páckáge directions (likely ádding 3 eggs, wáter, ánd oil) ánd báke ás directed (likely ábout 25 to 28 minutes).
3. Remove cáke from the oven when it’s done, állow it to cool for ábout 5 minutes, ánd then using the blunt end of á wooden spoon, poke holes over the surfáce of the cáke. I didn’t count but I estimáte I poked ábout 60 holes, evenly spáced over the surfáce.

Visit Averie Cooks for full recipe. 

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