Holy Cow Cake

Introduction

Welcome to a delightful twist on dessert that’s sure to impress both your taste buds and your guests! Today, I’m thrilled to share the recipe for the “Holy Cow Cake,” a sinfully delicious creation that takes the classic chocolate cake to new heights. This indulgent treat combines rich devil’s food cake with luscious caramel and sweetened condensed milk, topped off with crushed Butterfinger candy bars and a creamy frosting. It’s the perfect dessert for any celebration, or whenever you feel like treating yourself to something truly special.

The Holy Cow Cake starts with a simple box of devil’s food cake mix, making it incredibly easy to prepare, yet the outcome is anything but ordinary. The process involves baking the cake to perfection, poking holes in it while still warm, and then drenching it with a gooey caramel and milk mixture that seeps into every bite. The result is a moist and flavorful cake that’s enriched with layers of texture and taste.

To finish, the cake is crowned with a blend of whipped topping and softened cream cheese, creating a light and fluffy frosting that balances the richness below. A generous sprinkle of crushed Butterfinger bars adds a delightful crunch, making each slice a complex combination of flavors that dance on the palate. Whether you’re a seasoned baker or a novice, this recipe promises to be foolproof and is guaranteed to leave your guests raving. So, let’s get baking and create a dessert that stands out as much as its name suggests!

Recipe Organization for Blog

Title: Holy Cow Cake

Ingredients:

• 18 ounces devil’s food cake mix
• 1 1⁄3 cups water
• 1 1⁄4 cups vegetable oil
• 3 large eggs
• 8 ounces caramel topping
• 14 ounces sweetened condensed milk
• 1 cup Butterfinger candy bar, crushed
• 12 ounces frozen whipped topping, thawed
• 8 ounces cream cheese, softened

Directions:

1. Preheat your oven to 350 degrees Fahrenheit.
2. Lightly coat a 13×9 inch baking pan with cooking spray.
3. In a large bowl, combine the cake mix, water, oil, and eggs. Using an electric mixer, blend on low speed for 1 minute, scrape the sides, and then mix on medium for 2 additional minutes until the batter is thick and well blended.
4. Pour the batter into the prepared pan, smoothing the top with a rubber spatula.
5. Bake in the preheated oven for 35 to 38 minutes, or until the cake springs back when lightly pressed and starts to pull away from the sides of the pan.
6. Remove from oven and place the pan on a wire rack. Immediately poke holes across the top of the cake using a drinking straw or chopstick.
7. While the cake bakes, prepare the topping by mixing the caramel topping with sweetened condensed milk in a small bowl. Spoon this mixture over the warm cake, allowing it to seep into the holes.
8. Sprinkle half of the crushed Butterfinger candy bar over the cake.
9. In a separate large bowl, combine the whipped topping and softened cream cheese. Blend with an electric mixer on low until smooth.
10. Spread the frosting over the candy-covered cake and sprinkle with the remaining candy pieces.
11. Refrigerate the cake, uncovered, for about 20 minutes to chill.
12. Cut into squares and serve. Cover leftovers with wax paper and store in the refrigerator for up to 1 week.

Enjoy crafting this decadent dessert that’s as fun to make as it is to eat!

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