It’s the holiday season! It’s party season! It’s the season to eat! It’s CAKE season!! Oh my I love this season. I had a party this past weekend, have two parties this week, and I have a party and a luncheon next week. All of these events require a cake that easily transported. That means…..a 13″ x 9″ cake…lots of them. This cake will be partying quite a bit with me.
The always popular Red Velvet Cake with Cream Cheese Frosting.
A 13″ x 9″ cake transport so easily and feeds a lot of people. It’s so much easier than transporting a layered cake.
***This cake was for a party so I was not able to get pictures of a cut piece showing you the ‘holes’ inside the cake filled with sweetened condensed milk.
I started with my girl Betty Crocker.
Dear Betty, You and I have a lot of parties to attend. Wear comfortable shoes.
Follow directions on the box. Using the handle of the wooden spoon, poke random holes in the cake as soon as it is out of the oven. Using a spatula, spread an entire can of sweetened condensed milk evenly across the cake and into the holes. Refrigerate for two hours.
Make cream cheese frosting using butter, cream cheese, powdered sugar and vanilla extract. Spread or pipe onto top of the cake and you are ready to take deliciousness to your party!
Red Velvet is perfect for a Christmas party. Gorgeous, festive and delicious.
I hope this cake attends some holiday parties with you. Be sure to eat a piece while you are attending your party because you will NOT be bringing any home!
I want to groove with these guys……
Jody and Edna
- 1 Betty Crocker Red Velvet Cake mix
- Ingredients listed to make cake.
- 1 can sweetened condensed milk
- 8 oz. butter, room temperature
- 8 oz. cream cheese, room temperature
- 4 1/2 cups confectioner sugar
- 2 tablespoons vanilla extract
- Bake cake according to package directions.
- Using the handle of a wooden spoon, poke random holes into cake as soon as it is out of the oven.
- Using a spatula, slowly spread an entire can of sweetened condensed milk over entire cake and filling all the holes.
- Refrigerate cake for two hours.
- (I use a stand mixer)
- Beat room temperature butter and cream cheese on high speed about 4-5 minutes.
- Reduce the speed to low and slowly add the powdered sugar until all is incorporated.
- Add the vanilla extract and mix to combine.
- Increase the speed to medium and beat for a few more minutes until the frosting is light and fluffy.
- Pipe of spread frosting evenly over cake.