Red velvet cake mix quickly baked into a pie crust and topped with a layer of chocolate icing.
- 1 box red velvet cake mix, plus ingredients listed on the box to make the cake (eggs, oil, etc.)
- 1/2 cup butter
- 1 bag (12 oz.) semi-sweet chocolate chips
- 1 can (14 oz.) sweetened condensed milk
- 2 unbaked refrigerated pie crusts (such as Pillsbury)
- 1/2 cup miniature chocolate chips, for garnish (optional)
Remove pie crusts from packaging and allow to rest on the counter at room temperature for 10-15 minutes. Roll the pie crusts into the bottom of two ungreased 9-inch pie plates. Meanwhile, preheat oven to 350 degrees F.
For the cake:
In a medium mixing bowl, prepare the cake mix according to the box directions. Evenly divide the batter into the two pie crusts. Bake for 30 to 35 minutes, or until the pie crusts are golden and a toothpick inserted into the middle of each cake comes out clean. If one cake is done before the other, simply remove that cake from the oven and allow a few more minutes for the other to bake through. Watch the pie crusts. If they start to brown too much, cover the edges loosely with foil to prevent burning. Remove cakes from the oven and let cool.
To make the topping (this step can be done either when the cake is still warm or cooled):
In a medium pot, heat the butter, chocolate chips and sweetened condensed milk over medium heat, stirring until melted together and smooth. Pour evenly over both pie crusts. Immediately sprinkle with miniature chocolate chips for garnish (optional). Work quickly, as the chocolate icing sets fast!
Allow the cake to cool completely (at least 2 hours for best results) before slicing. You can store covered at room temperature or in the fridge for up to 2 days.
Recipe Source: Pizzazzerie