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How to Make a Holy Cow Cake

By Edited Nov 13, 2013 0 1

Holy Cow Cake
Holy cow cake if made from a boxed cake mix that is well doctored up, but nobody will ever be able to tell this cake wasn't made completely from scratch. The name is a bit crazy. However, it surely has to be called "holy cow" because of extreme amount of rich, sweet milk products the recipe includes.

Ingredients:

  • 1 box of chocolate cake mix
  • 4 whole eggs
  • 1 cup of whole milk
  • 1/3 cup of melted butter
  • 1/3 cup of melted milk chocolate candy bars
  • 14-ounces of sweetened condensed milk
  • 12-ounces of caramel ice-cream topping
  • 8-ounces of whipped topping
  • 3 crushed candy bars of choice: toffee, peanut butter cups, peanut butter crunch

Directions:

  1. Mix the cake mix, eggs, milk, butter and chocolate candy bars together in a large mixing bowl. Blend well with an electric mixer, for about two minutes, at medium speed.
  2. Pour the cake batter into a greased, 9X13-inch cake pan.
  3. Place the cake in the middle of a preheated, calibrated oven at 350 degrees Fahrenheit. Bake for about 35 to 40 minutes, or until the cake test done. To test a cake, simply touch it and see if it springs back. If it does, the cake is done baking.
  4. Remove the cake from the oven and proceed to poke small holes throughout. A straw or end of a wooden spoon handle works well for this. Don't make the holes too big, and try to distribute them as evenly as possible. Do this while the cake is still hot.
  5. Immediately pour the can of sweetened condensed milk, evenly over the top of the cake. Follow by the jar of caramel ice-cream topping. The topping should be at room temperature or slightly heated so it will spread better.
  6. Place the cake in the refrigerator for at least 2 hours. Then spread the container of whipped topping and crushed candy bars over the top.
  7. This cake needs to be stored, covered in the refrigerator and will remain good up to a week.

Tips:

It's all about personal preference when selecting the candy bar toppings. More than one kind can even be used, or it can be omitted all together. Butterscotch and/or peanut butter chips can be used an as alternative. This cake taste better once it has been in the stored in the refrigerator for at least 24 hours. It is an extremely moist cake, and it will have to be served out of the cake pan. For best results, serve the cake in bowls with spoons. Because this cake is so moist, if falls apart easy. So keep that in mind with this cake recipe.


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Comments

Feb 6, 2012 2:21pm
Lynsuz
Holy cow that sounds good. Great cake recipe.
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