HOLY COW CAKE ~ Save Room for Dessert

Crazy name, huh?  It’s an adaptation of the Holy Cow cake from the Cake Mix Doctor cookbook.  The original recipe calls for a chocolate cake mix, which I think would be divine, but I was making this cake for the husband, who, unbelievably, is not a chocolate lover.  I thought this version was good, but if I made it again, I’d definitely use a chocolate cake mix.  I sprinkled on crushed Butterfinger candy on 1/3 of the cake, chopped Peanut Butter Snickers on 1/3, and I drizzled on extra caramel sauce on the remaining 1/3.  I had many opinions about which was better, and honestly, all three tasted delicious.  So, whichever you choose, be sure to save room for dessert…

Holy Cow Cake
1 package yellow or devil’s food cake mix
1 1/3 cups water
1/2 cup vegetable oil
2 teaspoons vanilla
3 large eggs

  • Preheat oven to 350 degrees.
  • Spray or butter a 13×9 baking pan, and set aside.
  • Combine cake mix, water, vegetable oil, vanilla, and eggs; beat for 1 minute, scraping down sides.  Continue to beat for 2-3 minutes, or until well-mixed. 
  • Pour into prepared pan.
  • Bake cake for 35 – 38 minutes.
  • Remove from oven and with a chopstick or wooden skewer, poke holes into cake.
  • Pour caramel mixture over hot cake, slowly, so that mixture is absorbed into cake.
  • Spread cool whip mixture over cake and sprinkle on crushed Butterfingers, if using, or drizzle on extra caramel topping.
  • Chill in refrigerator for 30 minutes before cutting into squares.

Caramel Mixture and Cream Cheese Topping
8 ounces caramel topping, plus additional for garnish
1 can (14-oz) sweetened condensed milk
4 Butterfinger bars, crushed – optional
12 ounces Cool Whip, defrosted
8 ounces cream cream, softened

  • Stir caramel topping and sweetened condensed milk together; set aside until cake is done.
  • In another bowl, combine the Cool Whip and cream cheese, beat together until smooth.