Red Velvet Poke Cake II
Source of Recipe
This recipe comes from a blog I visit called Something Swanky. Itís saturated in a copious amount of sweetened condensed milk, whipped topping, chocolate and chopped pecans. But what you canít detect just by looking at this cake is that it has some serious Cinnabon flavoring to it!
List of Ingredients
9x13 Red Velvet Cake, baked and cooled
1 (14.5 ounce) can sweetened condensed milk
1 cup International Delight Cinnabon creamer, divided
1 (10.6 ounce) tub Vanilla Cool Whip Frosting
1 (8 ounce) tub Cool Whip
Optional toppings: chocolate shavings and chopped pecans
Use the bottom of a wooden spoon to poke approximately 20 holes evenly over the cake.
Whisk together the sweetened condensed milk and 1/2 cup of the creamer. Pour the mixture evenly over the cake, trying to fill the holes as much as possible.
In a large bowl, whisk together the cool whip frosting, the cool whip, and the remaining creamer. Spread over top of the cake. Top with chocolate shavings and chopped pecans (amount varies according to preference).
Chill for 4-6 hours, overnight is best.
Notes about this recipe:
My method for making chocolate curls: I took one whole block of almond bark and microwaved it in the package for 20 seconds. Remove from the package and scrape a vegetable peeler down the side of the block. I only went about halfway down the blockĖ otherwise my peeler would break the curl. I found the middle of the block to be the softest, so thatís where I had the best curls.
I used a Duncan Hines boxed cake mix for my red velvet cake. A red velvet cake made from scratch would work perfectly too.