Holy Cow cake
Note...cool whip and cream cheese topping is kinda rich. I have replaced the cream cheese with a small pack of jello vanilla pudding mixed with the cool whip and it isnt as rich.
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- devil's food cake baked as directed
- 1 bottle
- caramel ice cream topping
- 14 oz
- sweetened condensed milk
- butterfinger candy bars crushed
- 12 oz
- cool whip
- 8 oz
- cream cheese, room temperature
- chocolate syrup for drizzling if desired
1Bake cake as directed in 13x9 baking dish
2While cake is still warm poke holes with a straw or chopsticks.
3mix 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.
4Mix 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.
5Place cake uncovered in refrigerator to chill for about 20 minutes before serving. Store covered in refrigrator.