Recipe

Holy Cow Cake Recipe

	Askksk / All my dishes 1 year, 2 months ago Incredible! Prep:20m Cook:35m Servings:12	Askksk
	chocolate buttery

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Ingredients

Cake:

1 18.25 oz devil's food cake mix

1 1/3 cups water

1/2 cup vegetable oil

3 large eggs

Topping:

1 8 oz jar caramel topping

1 14 oz can sweetened condensed milk

4 Butterfinger candy bars (2.1 oz each); crushed

1 12 oz cool whip

1 8 oz package cream cheese, softened

Directions

Place rack in center of 350 degree oven. Lightly oil and dust 13 x 9 inch pan.

Place cake mix, water, oil and eggs in a large mixing bowl. Blend with electric mixer on low speed for 1 minute. Increase mixer speed to medium and beat 2 minutes more. Pour into prepared pan, smoothing batter.

Bake cake 35-38 minutes or until cake is done. Place on wire rack and immediately poke holes in top of the cake with drinking straw or chopstick.

Prepare topping. Place caramel topping and condensed milk in small bowl and stir to combine. Spoon this mixture over warm cake so that it can seep down into the holes. Measure out half of the crushed candy bars and sprinkle the pieces over the cake.

Place cool whip and cream cheese in large mixing bowl and blend in large mixing bowl and blend with an electric mixer on low speed until smooth and combined, 1 minute. Spread mixture over top of candy. Sprinkle remaining candy pieces on top.

Place the pan, uncovered, in the refrigerator to chill the cake for about 20 minutes before cutting.

Store cake for up to 1 week in refrigerator.

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