I love cream cheese, and cream cheese frosting. That is probably the biggest reason that I like red velvet cake. It has cream cheese frosting (or at least it always should.)
For valentines day this past year I slaved away in the kitchen making these delicious gluten-free red velvet cakes. It was my first valentines day as a married woman and I wanted to impress my husband. I was 7 months pregnant then, and we had an itty bitty kitchen in an itty bitty studio apartment. Despite my working conditions the cakes turned out beautifully. I was very proud of my work. That night, after our romantic fondue dinner, I discovered that my husband does not like cream cheese frosting. I just couldn’t understand why he didn’t love it, because I do. He was really sweet about it though, I don’t think he told me until after he had eaten half of his cake.
Since then I have tried over and over to convert him to my love of cream cheese frosting. My attempts have only turned him away from it more. He liked this fudge, but he gave me the cream cheese frosting layer.
If you are like my husband and believe that cream cheese only belongs on bagels, you can make it without the cream cheese frosting layer. If an 8×8 pan is too much fudge for you, the recipe can easily be halved and made in a loaf pan.
Red Velvet Fudge
For the Red Velvet Layer
- 2 c. white chocolate chips
- 1/2 c. milk chocolate chips
- 1 c. sweetened condensed milk
- 2-3 tsp. red food coloring
For the Cream Cheese Frosting Layer
- 1 1/2 c. white chocolate chips
- 4 oz cream cheese, softened
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