Holy Cow Cake Recipe 465

HOLY COW CAKE RECIPE

Steps:

• For this recipe, you will need a cake mix and the eggs, oil, and liquid for making it. I used a chocolate fudge cake mix. In addition to the ingredients listed on the cake mix box, you will need a 12-ounce jar of caramel topping, sweetened condensed milk, an 8-ounce package of cream cheese, an 8-ounce tub of Cool Whip, and Butterfinger candy bars. (I also added flour to the cake mix.) Remember when cake mixes weighed 18-ounces? Have you noticed all the boxes have been downsized? Yet the prices seem to continue to rise. Well, I read about a way to achieve that 18-ounce cake mix by adding all-purpose flour to a cake mix. The resulting cake is a little firmer and a little less crumbly and will work in those old recipes calling for the 18-ounce mix. In this case, I thought the extra flour making a firmer cake would hold up better with the extra milk and caramel. In order to make a cake that tastes a little more homemade, I also use milk instead of water. We did not have extra-large eggs on this occasion, so I added one extra 'large' egg. (I usually use 'extra-large' eggs for baking.) The CakeHeat the oven to 360°. Follow the instructions for the box cake, except add and whisk 6 tablespoons of all-purpose flour into the cake mix and substitute milk for the water. Use the suggested amount of vegetable oil and use extra-large eggs. (I didn't have extra-large so I added 1 egg.) Mix on medium for 2 minutes and transfer to prepared 9″ x 13″ pan. (Grease the bottom of the pan or line the pan with non-stick foil.)* See Below Bake in the preheated oven for about 30 minutes. While the cake is baking, mix a can of sweetened condensed milk and a 12 oz. jar of caramel sauce together in a bowl. Set aside. Remove the cake from the oven and poke holes in the cake with a wooden spoon handle or a chopstick. Pour the condensed milk and caramel mixture over the top of the warm chocolate cake. Allow the cake to cool completely. The milk and caramel mixture will be absorbed into the cake. (I forgot to add a layer of the crushed Butterfingers here. Although this cake was good anyway, I think that would have been a nice extra layer.) ToppingBeat the softened cream cheese and the vanilla with a mixer until smooth. Add the Cool Whip a little at a time, beating until completely combined. Spread evenly over the top of the cake. Place the Butterfinger candy bars in a plastic freezer bag and pound with a rolling pin or meat mallet to break into small pieces. Spread across the top of the cake. Refrigerate for at least 3 hours or overnight.

HOLY COW CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Beat cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 34 to 38 minutes. Poke holes into cake using a straw.
• Stir sweetened condensed milk and caramel topping together in a bowl; pour over warm cake and holes. Cool cake completely, about 1 hour.
• Spread whipped topping over cake and sprinkle toffee bits over whipped topping.

HOLY COW CAKE

Steps:

• Preheat oven to 350 degrees.
• Lightly spray a 13 by 9 inch pan with cooking spray.
• Mix cake mix, water, oil and eggs with an electric mixer. Blend on low speed for 1 minute, scrap the sides and then mix at medium for 2 more minutes.
• The batter should look thick and well blended.
• Pour the batter into the prepared pan, smoothing out the top with the rubber spatula. Place the pan in the oven.
• Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 35 to 38 minutes.
• Remove the pan from the oven and place it on a wire rack.
• Immediately poke holes in the top of the cake with a drinking straw or chopstick.
• While the cake is baking prepare the topping. Place the caramel topping and the sweetened condensed milk in a small bowl and stir to combine.
• Spoon this mixture over the warm cake so that it can seep down into the holes. Measure out half of the crushed candy bars and sprinkle the pieces over the cake.
• Place the whipped topping and cream cheese in a large mixing bowl and blend with an electric mixer on low speed until smooth and combined.
• Spread the frosting over the candy covered cake.
• Sprinkle the remaining candy pieces on top.
• Place the pan, uncovered, the refrigerator to chill the cake for about 20 minutes before cutting into squares and serving.
• Store this cake, covered with wax paper, in the refrigerator for up to 1 week (if it lasts that long!).
• *Here is a tip from the Cake Doctor: Smaller Cake Mix Fix: Many cooks have been frustrated to watch cake mix package sizes shrink lately. But do not despair! If you are accustomed to baking recipes with 18.25-ounce mixes, there is a simple way that you can add flour to the smaller mixes and still bake Cake Mix Doctor recipes. Pour the cake mix into a large bowl and whisk in 6 tablespoons all-purpose flour. Now proceed as the recipe instructs. Not only will the cake achieve good volume, but it will have a nice structure and slice evenly. I learned this trick years ago before the mixes were downsized. If I added a little flour to the cake mix, then the cake seemed to have more body, and it did not sink or shrink when cooling. I hope you enjoy this simple solution!

HOLY COW CAKE RECIPE - (4.6/5)

Steps:

• Prepare and bake cake as directed on package. Meanwhile, blend caramel and sweetened condensed milk. After removing cake from oven, use a skewer or fork to poke holes into the top of the cake. Pour caramel mixture over cake. Crush candy bars and sprinkle half of them over the warm cake. Chill. Stir cream cheese and Cool Whip together until blended well. Spread over cooled cake. Sprinkle with remaining candy.

HOLY COW CAKE

Steps:

• Preheat oven to 350. Lightly grease a 13 x 9 inch baking pan.
• Place cake mix, water, oil, and eggs in mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 minutes more, scraping sides down again if needed. The batter should look thick and well blended. Pour batter into prepared pan. Place pan in oven.
• Bake cake until it springs back when lightly pressed with your finger, 35-38 minutes. Remove pan from oven and place on wire rack. Immediately poke holes in top of cake with drinking straw or chopstick.
• Prepare topping. Place caramel topping and sweetened condensed milk in bowl and stir to combine. Spoon mixture over warm cake so that it can seep down into the holes. Measure out half of the crushed candy bars and sprinkle the pieces over the cake.
• Place whipped topping and cream cheese in mixing bowl and blend with mixer on low speed until smooth and combined, 1 minute. Spread the mixture over the top of the candy. Sprinkle remaining candy pieces on top. Place pan, uncovered, in refrigerator to chill the cake for about 20 minutes before cutting it into squares and serving.