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-oz caramel topping, plus additional for garnish
1 can (14-oz) sweetened condensed milk
4 Butterfinger bars, crushed – optional
12-oz Cool Whip, defrosted
8-oz 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.