HOLY COW CAKE
Chocolaty, gooey, rich, and delicious!
Provided by GDEEZY
Categories Desserts Cakes Poke Cake Recipes
Time 1h50m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 379.3 calories, Carbohydrate 56.7 g, Cholesterol 49.5 mg, Fat 15.5 g, Fiber 0.2 g, Protein 4.9 g, SaturatedFat 7.6 g, Sodium 359.2 mg, Sugar 29.8 g
HOLY COW CAKE
That's what your mouth will say when you take a bite of this moist and delicious chocolate cake! This recipe is a traditional birthday cake recipe for my family. Many thanks to Anne Byrn author of "The Cake Mix Doctor". *Special Note - cake mixes do not come in the 18 ounce size any more! See my note at the end of the directions on how to deal with the smaller size cake mix.
Provided by MA HIKER
Categories Dessert
Time 58m
Yield 20 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 393.9, Fat 21.8, SaturatedFat 9.6, Cholesterol 47.3, Sodium 347.5, Carbohydrate 47.7, Fiber 0.9, Sugar 28.9, Protein 5.5
HOLY COW CAKE
Holy Cow Cake recipe is a decadent chocolate poke cake made with Butterfingers candy bars, hot fudge sauce, & caramel sauce all topped with whipped cream. Always a hit at potlucks!
Provided by Marye Audet-White
Categories Dessert - Cake
Time 8h40m
Number Of Ingredients 10
Steps:
- Mix the batter for the chocolate cake according to the instructions but stir in 1/2 cup bittersweet chocolate chips.
- Bake the cake according to the recipe directions.
- Poke holes in hot cake using a small dowel or straw.
- Pour the Eagle Brand sweetened condensed milk over the hot cake, giving it a few seconds to soak in.
- Pour the chocolate syrup over the cake, giving it a few seconds to soak in.
- Pour the caramel over the cake.
- Cover and refrigerate overnight.
- Next day sprinkle the cake with 5 chopped Butterfingers.
- Whip the cream with the sugar and instant pudding mix until it is thick and spreadable.
- Top the cake with the whipped cream mixture.
- Cover with the remaining chopped Butterfingers.
Nutrition Facts : Calories 689 kcal, Carbohydrate 105 g, Protein 9 g, Fat 28 g, SaturatedFat 14 g, Cholesterol 58 mg, Sodium 525 mg, Fiber 2 g, Sugar 65 g, ServingSize 1 serving
HOLY COW POKE CAKE
Poke cakes are super easy to make and with flavors this irresistible, this Holy Cow Poke Cake recipe will have you head over heels. Delicious ingredients like chocolate cake mix, butterscotch ice cream topping, crumbled Butterfinger candies, and more, will make you way too eager to dig into this decadent cake! 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. Want another delicious poke cake recipe? Check out the video below to learn how to make the super delicious chocolate pudding poke cake.
Provided by RecipeLion.com Test Kitchen
Categories Chocolate Cake Recipes
Number Of Ingredients 9
Steps:
- 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.
HOLY COW CAKE
I just love the name of this cake! This cake is topped with yummy ingredients! This recipe is from "The Cake Mix Doctor" By Ann Byrn.
Provided by Courtly
Categories Dessert
Time 48m
Yield 20 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 413, Fat 22.5, SaturatedFat 10.3, Cholesterol 51.1, Sodium 352.4, Carbohydrate 50.1, Fiber 0.9, Sugar 31, Protein 6
HOLY COW CAKE
Steps:
- 1. Place a rack in the center of the oven and preheat oven to 350 degrees F. Lightly spray a 13-by-9-inch baking pan with vegetable oil spray. Set pan aside.
- 2. Place cake mix, water, oil, and eggs in a large mixing bowl. Blend with electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into prepared pan, smoothing out the top with a rubber spatula. Place pan in oven.
- 3. Bake cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 35-38 minutes. Remove the pan from the oven and place it on a wire rack. Immediately poke holes all over the top of the cake with a drinking straw or chopstick.
- 4. Prepare the topping. Place the caramel topping and 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 the crushed candy bars and sprinkle the pieces over the cake.
- 5. Place the whipped toppings and cream cheese in a large mixing bowl and blend with an electric mixer on low speed until smooth and combined, 1 minute. Spread the mixture over the top of the cake. Sprinkle the remaining candy pieces on top.
- 6. Place the pan, uncovered, in the refrigerator to chill the cake for about 20 minutes before cutting and serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
HOLY COW CAKE RECIPE - (4.6/5)
Provided by kayjayjohnson
Number Of Ingredients 6
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.
FESTIVE HOLLY CAKE
I learned the brush embroidery technique at a beginner cake-decorating class. Visual appeal is always nice, but what's extra special about this cake is that it tastes as good as it looks. -Paula Simpson, Arnold, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 10-12 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, combine the first 10 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. , Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, combine confectioners' sugar and meringue powder. In a large bowl of a heavy-duty stand mixer, combine the shortening, milk, extracts and flavoring. Beat in sugar mixture (mixture will be stiff)., Using a serrated knife, level tops of cakes if necessary. Place one cake layer on a serving plate. In a small bowl, combine 1 cup frosting and 2 teaspoons water; spread over cake. Spread with raspberry filling. Top with remaining cake layer., In a small bowl, combine 2 cups frosting and 4 teaspoons water; frost cake top and sides., For shell border: In a small bowl, combine 1/2 cup frosting and 1/2 teaspoon water. Using shell tip #21, pipe shell border along bottom edge of cake., For holly leaves: Combine 1/2 cup frosting, corn syrup and 1/2 teaspoon water; tint desired color of green with leaf and forest green food coloring. Gently press a 1-1/2-in. holly leaf cookie cutter into frosting. Using round tip #2 with green frosting and working one leaf at a time, outline leaf indentation. Using a dampened clean paintbrush, immediately brush leaf outlines toward center. Moisten brush as needed. Repeat., For pine branches: Combine 1/4 cup frosting and 1/4 teaspoon water; tint forest green. Using round tip #2, pipe branches., For holly berries and trim: Combine 1/2 cup frosting and 1/2 teaspoon water; tint red. Using round tip #2, pipe holly berries. Add a red scalloped line above shell border; pipe dots of green frosting if desired. Store in the refrigerator.
Nutrition Facts :
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