• Preheat oven to 350 ℉ and grease a 9x13" pan and check the back of the box for cooking time on a 9x13".
• Place the cake mix, pudding, sour cream, oil, eggs and milk in a bowl and mix to combine.
  1 Box Red Velvet Cake Mix, 3.4 ounce Instant Red Velvet Pudding, 1 Cup Sour Cream, 1 Cup Canola Oil, 4 Eggs, ½ Cup Whole Milk
• Pour into a cake pan and add about 10 minutes onto the back of the box cooking time.
• Remove the cake from the oven, allowing it to cool for about 5 minutes, and then using the blunt end of a wooden spoon, poke holes over the cake.
• Slowly pour the sweetened condensed milk mixture over the holes.
  14 ounces Sweetened Condensed Milk
• Place cake in fridge to cool for at least 10 minutes while you make the frosting.

Frosting

• To the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, butter, confectioners’ sugar, vanilla and beat on medium-high speed until fluffy.
  8 Ounces Whole Fat Cream Cheese, ¼ Cup Butter, 2 ½ Cups Powdered Sugar, ½ teaspoon Vanilla Extract
• Spread the frosting into a smooth, even, flat layer using a spatula or knife. Refrigerate cake for at least 4 hours, or overnight. Before serving, cover in sprinkles or chocolate chips.
  Christmas Sprinkles