Holy Cow Cake

By ret1958

Ingredients

• CAKE:
• Vegatable oil spray for misting the pan
• 1 package (18-25 oz) plain devil's food cake mix
• 1 1/3 cups water
• 1/2 cup vegetable oil
• 3 large eggs
• TOPPING:
• 1 jar (8oz) caramel teopping
• 1 can (14oz) sweetened condensed milk
• 4 butterfinger candy bars (2.1oz ea) crushed
• 1 container (12 oz) frozen whipped topping, thawed
• 1 package (8oz) cream cheese, at room temp.

Details

Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

Preheat the oven to 350. Lightly mist a 13x9 baking pan with vegetable oil spray. Set the pan aside.

Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing out the top with the spatula. Place the pan in the oven.

Bake the cake until it springs back with lightly pressed with your finger and just starts to pull away from the sides of the pan. 35-38 minutes. Remove the pan from the oven and place it on the wire rack. Immediately poke holes in the top of the cake with a drinking straw or chopstick.

Prepare the topping. Place the caramel topping and sweetened condensed milk in a small bowl and stir to combine. Spoon the 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 shipped topping and cream cheese in a large mixing bowl and blend with an electric mixer on low speed until smooth and combined, 1 minute. Spread the mixture over the top of the candy. Sprinkle the remaining candy pieces on top.

Place pan, uncovered in the frig to chill for about 20 min. before cutting.

Store this cake, covered in wax paper in frig for up to 1 week.