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Condensed Milk Red Velvet Cake
Condensed Milk Red Velvet Cake. Preheat the oven to 350°f (180°c). Remove from oven and allow cake to cool for at least 30 minutes.

Add eggs and beat 1 minute longer. Add white chocolate chips to a microwave safe bowl and microwave at 50% power level for 30 seconds. In a mixing bowl, combine brownie mix with ingredients listed on the box.
Put A Long Piece Of Parchment Paper In The Bottom Of The Pan, Letting The Parchment Extend Up Two Sides Of The Pan And Overhang Slightly On Both Ends.
Less ingredients than some red velvet cake recipes call for, an inexpensive, yummy and moist version. Grease the bottom and sides of a 13×9 pan. Add in the whipped cream and stir together at slow speeds until you have a fluffy, creamy mixture.
Pour The Cake Batter Till Half Of The Pan.
Sprinkle the top evenly with mini chocolate chips. Add enough red food dye so that the wet ingredients are a very vibrant red *see notes. Pour batter into a 9×13” pan.
Combine The Cake Mix, Eggs, Oil, Water, Vanilla, And Salt In A Large Bowl.
Preheat oven to 350 f. This will let the all. (7) diameter cake tin and transfer the batter into it and tap it lightly.
Cover The Cake And Place It In The Fridge To Chill For 2 Hours, Up To Overnight.
In a medium bowl, mix the wet ingredients together. Add white chocolate chips to a microwave safe bowl and microwave at 50% power level for 30 seconds. Cream butter and sugar in a mixing bowl until light and fluffy.
(This Will Make It Easy To Remove The Cake From The Pan) Butter The Parchment.
I hope you enjoy this video. Use a fork or the back of a wooden spoon and poke holes all over the cake. Refrigerate for an hour before frosting.
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