Preheat the oven to 350°F.

Mix the red velvet cake mix with the ingredients listed on the box. Stir until smooth and pour the batter into a greased 9×13” pan, spreading it evenly.

Combine the brownie mix with its required ingredients using a separate bowl. Once well-mixed, pour the brownie batter gently over the red velvet layer.

Bake in the preheated oven for 30-35 minutes. Let the cake cool for at least 30 minutes afterward.

Poke holes all over the warm cake using the end of a wooden spoon.

Pour the sweetened condensed milk over the top of the cake, ensuring it fills the holes generously.

Prepare the creamy topping by mixing the cream cheese and Cool Whip in a bowl until fluffy and well blended.

Spread the cream cheese mixture evenly over the cooled cake. Drizzle with hot fudge.

Refrigerate the cake after adding the cream cheese topping for the best results.