Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan according to package instructions. In a large mixing bowl, combine the red velvet cake mix, following the instructions on the box, usually including eggs, water, and oil. Mix until well combined.
Pour the batter into the prepared pan and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes.
Once the cake has cooled slightly, use a skewer or fork to poke holes all over the top of the cake. Be sure to poke deep enough to allow the sweetened condensed milk to soak in.
Pour the entire can of sweetened condensed milk over the top of the poke cake, ensuring it seeps into the holes. Allow the cake to cool completely, preferably in the refrigerator for about an hour.
In a mixing bowl, beat the softened cream cheese and butter together until smooth. Gradually add the confectioners' sugar, vanilla extract, and salt, mixing until creamy and fluffy.
Spread the cream cheese frosting over the cooled cake, making sure to cover the entire surface. Sprinkle mini semi-sweet chocolate chips on top for added texture and sweetness.
Refrigerate the cake for at least another hour to let the flavors meld and the frosting set up. Slice and serve chilled for a refreshing dessert!
