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    You are in: Home / Recipes / Holy Cow Cake Recipe
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    Holy Cow Cake

    Total Time:

    Prep Time:

    Cook Time:

    48 mins

    10 mins

    38 mins

    Courtly's Note:

    I just love the name of this cake! This cake is topped with yummy ingredients! This recipe is from "The Cake Mix Doctor" By Ann Byrn.

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    Ingredients:

    Servings:

    Units: US | Metric

    Cake

    • 1 (18 1/4 ounce) package plain devil's food cake mix
    • 1 1/3 cups water
    • 1/2 cup vegetable oil
    • 3 large eggs

    Topping

    • 1 (8 ounce) jar caramel topping
    • 1 (14 ounce) can sweetened condensed milk
    • 4 (2 1/8 ounce) crushed butterfinger candy bars
    • 1 (12 ounce) container frozen whipped topping, thawed
    • 1 (8 ounce) package cream cheese, softened

    Directions:

    1. 1
      Preheat oven to 350. Lightly grease a 13 x 9 inch baking pan.
    2. 2
      Place cake mix, water, oil, and eggs in mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 minutes more, scraping sides down again if needed. The batter should look thick and well blended. Pour batter into prepared pan. Place pan in oven.
    3. 3
      Bake cake until it springs back when lightly pressed with your finger, 35-38 minutes. Remove pan from oven and place on wire rack. Immediately poke holes in top of cake with drinking straw or chopstick.
    4. 4
      Prepare topping. Place caramel topping and sweetened condensed milk in bowl and stir to combine. Spoon 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.
    5. 5
      Place whipped topping and cream cheese in mixing bowl and blend with mixer on low speed until smooth and combined, 1 minute. Spread the mixture over the top of the candy. Sprinkle remaining candy pieces on top. Place pan, uncovered, in refrigerator to chill the cake for about 20 minutes before cutting it into squares and serving.

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    Ratings & Reviews:

    • on February 19, 2008

      55

      This cake is phenominal...I sent it to school for an occasion for my daughter and her teacher took home the left overs..The only thing i changed was i used Heath bars instead of Butterfingers . My whole family loves Heath candy bars is the reason behind that

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 19, 2008

      This is the most wonderful cake. It is so good it should be a "sin" . You will love every bite!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 18, 2006

      45

      This cake was very good. Very rich. It really needs to chill overnight. The cake ends up being pretty gooey and rich, rather than cake-like. I followed directions, except I used a whole bag of snack sized bars and just divided it, as stated.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Holy Cow Cake

    Serving Size: 1 (126 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 412.9
     
    Calories from Fat 202
    49%
    Total Fat 22.5 g
    34%
    Saturated Fat 10.2 g
    51%
    Cholesterol 51.0 mg
    17%
    Sodium 352.3 mg
    14%
    Total Carbohydrate 50.1 g
    16%
    Dietary Fiber 0.9 g
    3%
    Sugars 30.9 g
    123%
    Protein 5.9 g
    11%

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