Real Recipes From Real Home Cooks ®

holy cow cake

(1 rating)
Recipe by
Danette Wells
Sacramento, CA

I found this recipe at work. I can't remember if we discovered it in a magazine or on line somewhere. But I made it and Oh YUMMY is it good! It's no where close to low calorie believe me! I used the Butterfingers Bars, and used the large ones. From my kitchen to hopefully yours! Enjoy!

(1 rating)
yield 10 -15

Ingredients For holy cow cake

  • 1 pkg
    devils food cake mix
  • 1 can
    eagle brand sweetened condenced milk
  • 12 oz
    jar caramel topping
  • 6 Bars
    heath or butterfingers - large
  • 12 oz
    carton cool whip-thawed
  • 8 oz
    cream cheese-softened

How To Make holy cow cake

  • 1
    Bake cake as directed on package in a 9 x 13 cake pan. Let cool for 10 minutes. Poke holes all over the top with a large fork.
  • 2
    Mix the sweetened condensed milk with the caramel topping. Pour over cake.
  • 3
    Crush candy bars in a large Ziploc bag using the back of a large spoon. Sprinkle cake with 1/2 of the crushed candy bars.
  • 4
    Mix the Cool Whip and the cream cheese and spread over the candy layer.
  • 5
    Sprinkle with remaining crushed candy bars.
  • 6
    Store in refrigerator.

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