Red Velvet Poke Cake with Cream Cheese Frosting
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich red velvet cake made from cake mix, kept moist with sweetened condensed milk, topped with cream cheese frosting and chocolate chips. Easy, impressive, and perfect for holidays.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- one 16.25-ounce box red velvet cake mix (I used Duncan Hines)
- one 14-ounce can sweetend condensed milk
- 8 ounces brick-style cream cheese (softened (lite okay))
- 1/4 cup unsalted butter (softened (half of 1 stick))
- 2 1/2 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt (or to taste)
- 3/4 cup mini semi-sweet chocolate chips (I prefer mini but regular size may be substituted)
At a glance
PER SERVING · TIME 275M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 323mg
- Total sugar
- 49g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 111mg
- Calcium
- 85mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 323MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.