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HOLY COW CAKE




Source of Recipe


Pat & Jill Carpenter


List of Ingredients




Cake:
1 (18 ¼ ounce) package plain devils food cake mix

1 1/3 cup water

1/2 cup vegetable oil

3 large eggs



Topping:

1 (8 ounce) jar caramel topping

1 (14 ounce) can sweetened condensed milk

4 (2 1/8) crushed Butterfinger candy bars

1 (12 ounce) container of frozen whipped topping, thawed

1 (8 ounce) package cream cheese, softened


Recipe



Preheat over to 350 degrees. Lightly grease/oil a 13 x 9 baking pan
Blend with mixer on low for 1 minute: cake mix, water, oil and eggs.
Beat on medium for 2 minutes.
Pour batter into baking pan.
Bake approximately 35 – 38 minutes. Test where it springs back when lightly pressed.
Remove pan from oven and place on wire rack.
While hot poke holes in top of cake with drinking straw, handle of wood spoon, or some other item about same diameter.



Topping Preparation:
Combine and stir caramel topping & sweetened condensed milk.
Spoon mixture over warm cake so it seeps into holes.
Sprinkle half of crushed Butterfingers over cake.
Blend on low with mixer the whipped topping and cream cheese about 1 minute.
Spread mixture over top and sprinkle with remaining crushed Butterfinger.
Chill cake for minimum of 20 minutes. Then serve.