Holy Cow Cake Recipe - Caramel Butterfinger Poke Cake

Have you made this ‘Holy Cow Cake’ recipe? Well, until a couple of years ago, I had never even heard of it! It certainly piqued my interest when it was one of the options offered by a caterer. Want to read the original post and more about that? ◄click here.

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Holy Cow Cake was one of the dessert options. It caught my eye and I had to look it up and find out exactly what it was. There are several versions of this using cake mixes from yellow and German chocolate, to a variety of other chocolate cakes.

For this recipe, you will need a cake mix and eggs, oil, and liquid to make 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.)

Holy Cow Cake

(1) 15.25-oz. boxChocolate Fudge Cake Mix
6 Tblsp. all-purpose flour
Vegetable oil
Extra-large eggs

Heat the oven to 360°. Follow the instructions for the box cake, except add and whisk6 tablespoons of all-purpose flourinto the cake mix and substitutemilkfor the water. Use the suggested amount ofvegetable oiland useextra-large eggs.(I didn’t have extra-large so I added 1 egg.)

Mix on medium for 2 minutes and transfer to a prepared 9″ x 13″ pan.(Grease the bottom of the pan or line the pan with non-stick foil.)*See Below

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Bake in the preheated oven for about 30 minutes.

While the cake is baking, mix a can ofsweetened condensed milkand a12 oz. jar of caramel saucetogether 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.)

Topping

8 oz. pkg. of cream cheese, softened
8-oz. Cool Whip
1 tsp. Vanilla extract

Beat 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.

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Yield: 9" x 13" cake