A rich and indulgent poke cake made with chocolate cake, sweetened condensed milk, caramel sauce, whipped topping, and crushed Butterfinger candy bars for the ultimate dessert experience.

american

Nutrition

Provides high calories and carbohydrates from chocolate cake mix, sweetened condensed milk, and candy toppings with minimal nutritional benefits.

Calories	400 kcal
Energy	1674 kJ
Protein	6 g
Total Fat	14 g
Saturated Fat	7 g
Trans Fat	0 g
Polyunsaturated Fat	3 g
Monounsaturated Fat	4 g
Cholesterol	60 mg
Carbohydrate	60 g
Sugars	40 g
Dietary Fibre	2 g
Sodium	300 mg

*per serving

PescatarianHalalKosherNut FreeSesame FreeSoy FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dessertbakingcakesparty foodbirthdayoven and roastingfamily friendly

Holy Cow Cake

JCP Eats (JC Phelps)

12

Name: Holy Cow Cake — Tasty Bites
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 12 servings
Ingredients: Vegetable Oil Spray (For greasing the pan); 1 box Devil's Food Chocolate Cake Mix (15.25 oz); 3 large Eggs; 0.5 cup Vegetable Oil; 1.25 cup Water; 14 ounce Sweetened Condensed Milk; 8 ounce Caramel Sauce; 8 ounce Whipped Topping (Cool Whip or similar whipped topping); 1 cup Butterfinger Candy Bars (Crushed)

servings

0

per serve

0

minutes

Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.

Get started

Ingredients

Vegetable Oil Spray For greasing the pan

1 box Devil's Food Chocolate Cake Mix 15.25 oz

3 large Eggs

0.5 cup Vegetable Oil

1.25 cup Water

14 ounce Sweetened Condensed Milk

8 ounce Caramel Sauce

8 ounce Whipped Topping Cool Whip or similar whipped topping

1 cup Butterfinger Candy Bars Crushed

Equipment

Oven

13x9-inch baking dish

Large mixing bowl

Electric mixer

Wooden skewer

Toothpick

Instructions

Preheat your oven to 350°F and lightly spray a 13x9-inch baking dish with vegetable oil spray.

In a large bowl, combine the cake mix, eggs, vegetable oil, and water. Beat the mixture on medium-high speed for 2-3 minutes until smooth and well combined.

Pour the batter into the prepared baking dish. Bake for 30 minutes, or as directed on the cake mix box. To check if it's done, insert a toothpick into the center of the cake; if it comes out clean, the cake is ready. Remove from the oven and allow it to cool for 20-30 minutes.

Once the cake has cooled slightly, use a wooden skewer or fork to poke holes all over the surface. Pour the sweetened condensed milk evenly over the cake, tilting the pan to ensure it seeps into the holes. Drizzle the caramel sauce over the top. Let the cake cool to room temperature, then refrigerate for at least 2 hours or cover and chill overnight.

When you're ready to serve, spread the Cool Whip evenly over the cake. Sprinkle the crushed Butterfinger candy bars on top. Slice into squares and serve.