Holy Cow cake
|Collections:||More Favorite Recipes|
|1||devil's food cake baked as directed|
|1 btl||caramel ice cream topping|
|14 oz||sweetened condensed milk|
|4||butterfinger candy bars crushed|
|12 oz||cool whip|
|8 oz||cream cheese, room temperature|
|chocolate syrup for drizzling if desired|
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DirectionsBake cake as directed in 13x9 baking dishWhile cake is still warm poke holes with a straw or chopsticks.mix about 4oz of carmel topping with the condensed milk and spoon slowly over the warm cake making sure the mixture seeps into the cake.measure about 1/2 of the candy bar mixture and sprinkle on the cake.Mix cool whip and cream cheese with an electric mixer until smooth.Spread mixture on top of cool cake. Sprinkle remaing candy bar.Drizzle caramel and chocolate ontop if desired.Place cake uncovered in refrigerator to chill for about 20 minutes before serving. Store covered in refrigrator.