MAKES 1 (9 X 13-INCH) CAKE
We doubt there has ever been a Junior League soiree in the South that didn’t include a version of Red Velvet Cake. Red Velvet Cake has strong ties to the South, and if it didn’t show up in the local Junior League cookbook, you can rest assured it was a star player at the church potluck. It’s high time this iconic recipe has a makeover that ensures ease and entertainment. No fuss, no frills, just great-tasting goodness.
Nonstick cooking spray
1 (15.25- to 18-ounce) box red velvet cake mix
Eggs, oil, and water as directed on the cake mix box
1 (8-ounce) package cream cheese, softened
¾ cup sweetened condensed milk
1 cup confectioners’ sugar
3 tablespoons whole milk
1 teaspoon pure vanilla extract
Coarse red decorating sugar, for garnish (optional)
Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
Prepare and bake the cake according to the package directions for a 9 x 13-inch cake. Place the cake on a wire rack to cool for 10 minutes.
In a large bowl using a handheld mixer on medium-high speed, beat the cream cheese, sweetened condensed milk, confectioners’ sugar, whole milk, and vanilla until smooth.
Poke holes evenly over the baked cake using a drinking straw. Pour the cream cheese filling evenly over the cake and use the tip of a butter knife to spread to fill all the holes. Cover and refrigerate the cake for 1 hour.
Frost the cake with the Almond Cream Cheese Frosting. If desired, sprinkle with decorating sugar. Refrigerate until ready to serve.
TIP
For a spectacular presentation, top the cake with curls of white chocolate.