Holy Cow Cake – a delicious recipe with cake mix, water, vegetable oil, eggs, caramel topping, condensed milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Lightly mist a 13x9 in. pan with cooking spray. Set aside. Place the cake mix, water, oil and eggs in a mixing bowl. Blend with an electric mixer on low speed for 1 minute. Scrape the sides of the bowl, and beat at medium speed for 2 minutes. Pour the batter into the prepared pan. Bake at 350u00b0 for 35 to 38 minutes. Immediately poke holes in the top of the cake (I use the handle of a wooden spoon). Place the caramel and the sweetened condensed milk in a bowl and stir to combine. Spoon this mixture over the warm cake so that it can seep down into the holes. Measure out half of the crushed candy bars and sprinkle the pieces over the cake. Place the whipped topping and cream cheese in a bowl and blend with electric mixer on low speed until smooth and combined. Spread mixture over the top of the candy. Sprinkle the remaining candy pieces over the top. Place the pan, uncovered in the refrigerator to chill for about 20 minutes before cutting it into squares and serving. Store this cake, covered in waxed paper, in the refrigerator for up to 1 week.
1344
kcal
Calories
141
g
Fat
9
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pkg. Devils Food cake mix, 1 1/3 cups water, 1/2 cup vegetable oil, 3 large eggs, and more.
Yes, Holy Cow Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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