Holy Cow Cake
Holy Cow Cake
1 Pkg (18.25 oz) plain Devils food cake mix
1 1/3 Cups Water
1/2 Cup Vegtable Oil(canola,Corn)
3 Lg Eggs
1 Jar (8oz) Carmel Topping
1 Can Sweetened Condensed Milk
4 BufferFingers Candy Bar (2.1oz) Crushed
1 Container (12oz) Frozen Whipped Topping Thawed
1 Pkg (8oz) Cream Cheese at rom tempature
1. Preheat Oven to 350 degrees Lightly mist 13x9 pan with bakers joy or vegtable spray. and set aside.
2. Put cakemix, water, oil , eggs in lg bowl blend on low speed for 1 minute stop scrape down sides of bowl increase speed to medium speed beat 2 minutes more scrape down if needed batter should be thick & well blended . Pour into prepared pan, then place in Oven
3. Bake cake until it springs back with touch and starts to pull away from edge 35-38 minutes. Remove pan from oven and put on wire rack. Immediatly poke holes in the top of cake with straws or chopsticks
4. Prepare topping place carmel,condensed milk in small bowl and stir to combine. Spoon this mixture over warm cake so that it can seep down into holes in cake. Measure out 1/2 of crushed Candy Bars and sprinkle over cake .
5. Place the whipped topping &cream cheese in lg bowl and mix on low speed until smoothed & combined 1 minute spread this over top of candy .
then top with remaining crushed candy bars.
6. Place pan , uncovered in refrig to chill cake about 20 minutes before cutting into squares and serving.
*store this cake covered with wax paper in refrig for up to a week if you prefer less intense chocolate use german chocolate cake mix instead
you can also use Heath Bars instead of ButterFingers
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