Red Velvet Poke Cake

 

Red Velvet Poke Cake

INGREDIENTS

  

• 1 box Duncan Hines red velvet cake mix
• 1 (14oz) can sweetened condensed milk
• 2 teaspoons vanilla extract divided
• 2 (8oz) cream cheese softened, divided
• ½ cup powdered sugar
• 1 (8oz) cool whipped topping, thawed 
• sprinkles if desired

INSTRUCTIONS

 

• Prepare the red velvet cake mix and bake in a 9x13-inch pan according to the box instructions. Or bake in a 12x18 sheet pan at 350° for 25-30 minutes. 
• While the cake is in the oven, add one 8 ounce block of cream cheese to a mixing bowl with one teaspoon vanilla; mix until smooth.
• Slowly add the sweetened condensed milk and mix again until smooth. 
• When the cake comes out of the oven, use the end of a wooden spoon to poke holes into the cake about 3/4 depth. 
• Pour the filling over the cake, using a spatula to spread it out and help it get into the holes.
• Refrigerate for at least 2 hours.
• In a large mixing bowl, mix the second cream cheese block until smooth.
• Add the powdered sugar and 1 teaspoon of vanilla; stir again until smooth.
• Add the cool whip topping until it's all incorporated.
• Spread evenly over the cake. 
• Enjoy immediately or refrigerate until ready to serve.