Holy Cow Cake
Ingredients
- 18 ounces devil's food cake mix
- 1 1/3 cup of water
- 1/2 cup vegetable oil
- 3 large eggs
- 8 ounces caramel (topping)
- Chocolate syrup. (topping)
- Crushed peanuts(topping)
- 14 ounces sweetened condensed milk
- 1 cup heath candy bar (crushed)
- 12 ounces frozen whipped topping (thawed)
- 8 ounces cream cheese (softened)
Instructions
- Preheat oven to 350 degrees.
- Lightly spray a 13 by 9 inch pan with cooking spray.
- Mix cake mix, water, oil and eggs with an electric mixer. Blend on low speed for 1 minute, then mix at medium for 2 more minutes.
- 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.
- 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.
- While the cake is baking prepare the topping. Place the caramel topping and the sweetened condensed milk in a small bowl and stir to combine.
- Remove the pan from the oven and place it on a wire
rack.
- Immediately poke holes in the top of the cake with a
straw.
- Spoon the Carmel and condensed milk 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 large mixing bowl and blend with an electric mixer on low speed until smooth and combined.
- Spread the frosting over the candy covered cake.
- Sprinkle the remaining candy pieces on top and the
crushed peanuts.
- Drizzle carmel topping and chocolate syrup over cake
for the finishing touches.
- Place the pan, uncovered, the refrigerator to chill the cake for about 20 minutes before cutting into squares and serving.
- Store this cake, covered with wax paper, in the
refrigerator for up to 1 week.
I absolutely adore making this Holy Cow Cake, and trust me, it lives up to its name – it’s so unbelievably good, you’ll be saying 'Holy Cow!' with every bite! This recipe quickly became a family favorite, especially for potlucks and holiday gatherings. It's truly an 'ultimate fall' dessert, though I make it year-round because it's just that irresistible. What makes this cake so special is the incredible combination of flavors and textures. You start with a rich, moist dark cake base, which gets poked and drenched with a sweet mixture of caramel and condensed milk. This step is key because it ensures every single crumb is infused with that gooey, sweet goodness. Then comes the glorious creamy topping – a blend of whipped topping and softened cream cheese that’s light, tangy, and perfectly balances the sweetness. But we're not stopping there! The magic really happens with the final touches. A generous sprinkle of crushed Heath bars adds a delightful toffee crunch, while crushed peanuts bring in a savory note and extra texture. And let's not forget those beautiful drizzles of rich chocolate syrup and extra caramel. Seriously, just looking at a slice with those distinct layers and abundant toppings is enough to make your mouth water! The OCR images perfectly capture this decadence, showing off those luscious textures. If you're looking to elevate this dessert even further, here are a few tips and variations I've discovered. For an extra touch of richness, try using a dark chocolate fudge cake mix instead of devil's food. You can also experiment with different candy bars – Snickers or Butterfinger would be fantastic substitutes for the Heath bars, offering a different but equally delicious crunch. If you're a fan of nuts, pecans or walnuts could replace peanuts for a different flavor profile. And for those who are thinking about a 'cow pie dessert' or something with an 'ice cream cake' feel, while this isn't technically an ice cream cake, serving it chilled directly from the refrigerator gives it a wonderfully dense and refreshing quality, almost like a frozen treat. You could even serve it with a small scoop of vanilla bean ice cream on the side for an extra indulgent experience. The best part? Despite its show-stopping appearance and complex flavors, this Holy Cow Cake is surprisingly easy to put together, thanks to using a cake mix. It’s perfect for busy bakers who still want to impress! Just make sure to let it chill properly in the fridge for at least 20 minutes (or even longer for better setting) before slicing – it makes for cleaner cuts and allows all those incredible flavors to meld beautifully. You'll find yourself reaching for another slice before you know it!
This looks delicious!