This formula utilizes a red velvet cake blend however you can utilize this formula here in the event that you'd preferably not utilize a cake blend. I value having a couple of straightforward plans in my back pocket that rush to make and don't require having such a large number of fixings available. This is unquestionably one of my top picks.
In case you're a learner bread cook, this formula is likewise a victor since it's quite hard to "mess up". You adhere to the cake blend directions on the back and afterward include a pour-over chocolate fudge coat. Basic yet very flavorful!
- 1 box red velvet cake mix
- 3 eggs
- 1/3 cup vegetable oil
- 1/2 cup butter
- 12 ounces semi-sweet chocolate chips
- 1 14- ounce can sweetened condensed milk
- 2 refrigerated pie crusts or homemade, your choice
- Preheat oven to 350 degrees and roll out pie crusts into pie pans.
- Prepare cake mix according to instructions on back (Duncan Hines calls for 3 eggs, 1-1/4 cup water, and 1/3 cup oil). Mix well and pour into 2 refrigerated pie crusts in pans.
- Bake for 30-35 minutes or until crusts are golden brown and toothpick inserted in center comes out clean. If crusts begin to brown before pie is done, cover loosely with aluminum foil.
- In medium saucepan, combine butter, 10 ounces of chocolate chips (reserve some for garnish) and sweetened condensed milk. Stir (medium heat) until smooth and pour over pies.
- Garnish with extra chocolate chips!
- Let cool and enjoy!
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