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Holy Cow Cake

Holy Cow Cake

Cake:
1 (18oz) plain devil’s food cake mix
1 1/3 cups water
½ cup vegetable oil
3 large eggs

Topping:
1 jar (8oz) caramel topping
1 can (14oz) sweetened condensed milk
4 butterfinger candy bars (2 oz. each) crushed
1 container (12oz) frozen whipped topping, thawed
1 package (8oz) cream cheese, at room temperature

Preheat oven to 350
Lightly mist a 9x13 inch-baking pan with vegetable oil spray

Mix cake mix, water, oil and eggs; blend on low speed for 1 minute.
Scrape down sides of bowl. Increase speed to medium and beat for 2 more minutes. The batter should look thick and well blended.

Bake cake for 35-38 minutes, cake should spring back when lightly pressed with your finger.
Remove cake from oven, immediately poke holes in the top of the cake with a chopstick.

Prepare the topping:
Place the caramel topping and sweetened condensed milk in a small bowl and stir until combined
Spoon this mixture over the warm cake so that it can seep down into the holes.
Sprinkle half of the crushed candy bars over the cake.

Mix the whipped topping and cream cheese in a large bowl on low until smooth about 1 minute.
Spread this mixture over the top of the candy. Sprinkle the remaining candy pieces on top.

Chill about 20 minutes or longer before serving.

Store in the refrigerator for up to a week.

Source: The Cake mix Doctor by Anne Byrn