Saturday, March 29, 2008


This cake is called Holy Cow Cake. I have decided I shall rename it to the OMG Cake. It is decadent, rich, and terribly bad for you.

I don't know what possessed me to make this cake. I think it sounded good and the picture in the cookbook was really pretty. I just made a cake on Thursday evening for a potluck at work. I thought I was all baked out, but I guess not.

This cake was fun to make. It had a lot of steps, but in the end, it was completely worth it. Enjoy the masterpiece below.

By the way, if rich, sweet cakes aren't for you, steer clear of this recipe. I want to kiss the author of the Cake Doctor Cookbook. She is the bestest.

Holy Cow Cake
from: The Cake Mix Doctor Cookbook
1 package (18.25 oz) plain devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil, such as canola, corn, safflower, soybean or sunflower
3 large eggs

1 jar (8 oz) caramel topping
1 can (14 oz) sweetened condensed milk
4 Butterfinger candy bars (2.1 oz each), crushed
1 container (12 oz) frozen whipped topping, thawed
1 package (8 oz) cream cheese, at room temperature

1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 13x9 inch baking pan with vegetable oil spray. Set the pan aside.

2. Place the cake mix, water, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing out the top with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 35 to 38 minutes. Remove the pan from the oven and place it on a wire rack. Immediately poke holes in the top of the cake with a drinking straw or chopstick.

4. Prepare the topping. Place the caramel topping and sweetened condensed milk in a small bowl and stir to combine. Spoon this mixture over the warm cake so that it can seep down into the holes. Measure out half the crushed candy bars and sprinkle the pieces over the cake.

5. Place the whipped topping and cream cheese in a large mixing bowl and blend with an electric mixer on low speed until smooth and combined, 1 minute. Spread the mixture over the top of the candy. Sprinkle the remaining candy pieces on top.

6. Place the pan, uncovered, in the refrigerator to chill the cake for about 20 minutes before cutting it into squares and serving.
This is what the Holy Cow Cake looks like when it's completey assembled and before you cut it. Pretty isn't it? This would be fun to take to a Halloween party.


Courtenay said...

While I already told you last night that I'm DYING over this cake, I am going to try it next time we have to bring food for our church group. I think they'd freak the heck out over this!