Holy Cow cake isn’t the dessert you want to cheat on your diet with because it really won’t be cheating but rather defeating LOL! But, you know what? You’ve gotta live a little sometimes, right? Right! I love making this cake for a special party dessert or group gathering. A little bit goes a long way because of the sheer richness of this dessert. It will literally make you say, “holy cow!” or “cowabunga!” LOL You’ll also succumb to a major sugar high hehe.
Check out what my pals over at Recipe Lion had to say about this recipe:
You can never have too many easy cake mix recipes, and this Holy Cow Cake is one you’ll want to make for every occasion. It’s so good, it will make you say, “holy cow!” With delicious ingredients that come together perfectly like chocolate cake mix, butterscotch ice cream topping, crumbled Butterfinger candies, and more, you won’t want to wait till the cake is actually made to dig in. The last step is to let it chill in the fridge to combine and set. Oh wait… the last step is to cut yourself a piece and enjoy.
This cake is everything you’ve ever wanted in a dessert because it basically contains all of those tasty, sugary morsels of goodness that you crave!
Ingredients
1 package Duncan Hines devils food cake mix
1 1/3 cup water
1/2 cup Wesson vegetable oil
3 Eggland’s Best eggs
8 ounces Smucker’s prepared butterscotch ice cream topping
1 (14-ounce) can Eagle Brand sweetened condensed milk
8 ounces Butterfinger candy bars (any size as long as it equals 8 ounces)
1 (8-ounce) container frozen whipped topping, thawed
8 ounces Philadelphia cream cheese, softened
Instructions
Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking pan with cooking spray.
In an electric mixer, place cake mix and, with mixer running on low, add water, oil, and eggs. Scrape down sides of the bowl and mix on medium for 2 minutes until all dry ingredients are well combined.
Smooth batter into prepared bake pan and bake for 35 to 40 minutes. Remove cake to a cooling rack and immediately poke holes from top to bottom using a wooden spoon handle or chopstick.
Combine the butterscotch topping with the condensed milk in a bowl and pour over the cake slowly so that it seeps into the holes and permeates the cake.
Crush the candy into bits and sprinkle the top of the cake with half of the bits.
With an electric mixer on low, mix whipped topping with cream cheese until smooth. Spread on top of the cake and garnish with the remaining crushed candy bits. Cover top lightly with a sheet of waxed paper and chill for 1 hour or overnight before serving.
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Quick Tip: For best results, allow this cake to chill overnight before serving.
Thank you to Recipe Lion for this great recipe.
Sounds delicious!!!
I have made this cake many times, but I don’t put the butterscotch topping on it, it makes the cake too sweet. But it is still really good. The first time I made this for my grandsons birthday, he said that it was his favorite cake, next to red velvet cake.
And to cut down on some of the sweetness, I only used about half a can of the sweetened condensed milk.