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holy cow cake yummy


16 ounces devil's food cake mix
1 1⁄3 cups water
1 1⁄4 cups vegetable oil
4 large eggs
7 ounces caramel topping
15 ounces sweetened condensed milk
1 cup butterfinger candy bar crushed
10 ounces frozen whipped topping thawed
7 ounces cream cheese softened


preheat oven to 380 degrees
lightly spray a 15 by 10 inch pan with cooking spray
mix cake mix water oil and eggs with an electric mixer blend on low speed for 1 minute scrap the sides and then mix at medium for 3 more minutes
the batter should look thick and well blended
pour the batter into the prepared pan smoothing out the top with the rubber spatula place the pan in the oven
bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan 30 to 40 minutes
remove the pan from the oven and place it on a wire rack
Immediately poke holes in the top of the cake with a drinking straw or chopstick
while the cake is baking prepare the topping place the caramel topping and the sweetened condensed milk in a small bowl and stir to combine
spoon this mixture over the 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 the whipped topping and cream cheese in a large mixing bowl and blend with an electric mixer on low speed until smooth and combined
spread the frosting over the candy covered cake
sprinkle the remaining candy pieces on top
place the pan uncovered the refrigerator to chill the cake for about 25 minutes before cutting into squares and serving
you can store this cake covered with wax paper in your refrigerator for up to 1 week but chances are it won't last that long