Red Velvet Sheet Cake with Nutella Fudge Icing
This Red Velvet Sheet Cake with Nutella Fudge Icing is perfect for parties! It's such a vibrant, moist, flavorful and delicious cake recipe!
Servings 24 servings
- 1 box red velvet cake mix
- 1 box vanilla instant pudding mix 3.4 oz
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 4 large eggs
- 1 cup sweetened condensed milk
- 1/2 cup nutella
Preheat oven to 350 degrees F. and spray a half sheet 13x18 inch baking sheet with non-stick cooking spray. I lined my baking sheet with a silpat liner, the cake can be done with or without it.
Place cake mix, pudding mix, milk, oil, sour cream and eggs into mixer and mix until well combined, about 1 1/2 minutes. Transfer batter to prepared baking sheet and spread evenly.
Bake for 25-32 minutes, until baked through. Remove from oven and start icing.
Place sweetened condensed milk and nutella into a microwave safe dish and heat for 30 seconds, or until smooth when stirred. Drizzle icing over warm cake, spreading over entire cake. Let cool for 20 minutes then cut into squares with a plastic knife.
Calories: 227kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 214mg | Potassium: 149mg | Fiber: 1g | Sugar: 21g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg