Monday, May 16, 2011

Save Room for Dessert...Holy Cow Cake

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Crazy name, huh?  It's an adaptation of the Holy Cow cake from the Cake Mix Doctor cookbook.  The original recipe calls for a chocolate cake mix, which I think would be divine, but I was making this cake for the husband, who, unbelievably, is not a chocolate lover.  I thought this version was good, but if I made it again, I'd definitely use a chocolate cake mix.  I sprinkled on crushed Butterfinger candy on 1/3 of the cake, chopped Peanut Butter Snickers on 1/3, and I drizzled on extra caramel sauce on the remaining 1/3.  I had many opinions about which was better, and honestly, all three tasted delicious.  So, whichever you choose, be sure to save room for dessert...
Holy Cow Cake
1 package yellow or devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
2 teaspoons vanilla
3 large eggs
Preheat oven to 350 degrees.
Spray or butter a 13x9 baking pan, and set aside.
Combine cake mix, water, vegetable oil, vanilla, and eggs; beat for 1 minute, scraping down sides.
Continue to beat for 2-3 minutes, or until well-mixed.
Pour into prepared pan.
Bake cake for 35 - 38 minutes.
Remove from oven and with a chopstick or wooden skewer, poke holes into cake.
Pour caramel mixture over hot cake, slowly, so that mixture is absorbed into cake.
Spread cool whip mixture over cake and sprinkle on crushed Butterfingers, if using, or drizzle on extra caramel topping.
Chill in refrigerator for 30 minutes before cutting into squares.

Caramel Mixture and Cream Cheese Topping
8-oz caramel topping, plus additional for garnish
1 can (14-oz) sweetened condensed milk
4 Butterfinger bars, crushed - optional
12-oz Cool Whip, defrosted
8-oz cream cream, softened
Stir caramel topping and sweetened condensed milk together; set aside until cake is done.
In another bowl, combine the Cool Whip and cream cheese, beat together until smooth.

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Posted by Louanne Bertrand at 00:00
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6 comments:

  1. OMG. The caramel mixture and cream cheese topping looks absolutely fabulous. And decadent! Yum!

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  2. The topping is exquisite and I bet with chocolate mix it would be even better! 

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  3. As in...holy cow, is this cake good! I would love this, chocolate or not...
    Really enjoying my Lousiana Cooking magazine...will feature a recipe and give you a shout-out soon, doll!! 

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  4. Holy cow is right!  I've had this with chocolate cake and it's awesome too, but my recipe doesn't have the cream cheese in it, just Cool Whip.  I definitely want to try it with the cream cheese and Cool Whip frosting, I bet it's even better that way.  This is a scrumptious cake!

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  5. Oooh, does that look super moist and delicious!  I really love the butterfinger on top...I would definitely save room for this dessert!  :) 

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  6. Now that is a cake to be reckoned with.  

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