Holy Cow Poke Cake Recipes

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 POKE CAKE

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

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.

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

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.