Looking For An Easy Cake Recipe? Try This Holy Cow Cake Recipe
Have you ever craved a dessert so irresistible that you find yourself unable to stop at just one bite? Enter the Holy Cow Cake—a delightful concoction that might not win beauty contests but will undoubtedly win over your taste buds. This easy cake recipe, inspired by one of my favorite cookbooks, The Cake Mix Doctor, is the ultimate treat to satisfy your sweet tooth.
Why You’ll Love This Recipe
This Holy Cow Cake is a crowd-pleaser for several reasons. First, it’s incredibly easy to make, using a simple devil’s food cake mix as the base. Then, it’s topped with a luscious combination of caramel, sweetened condensed milk, and Butterfinger candy bars. The result? A moist, flavorful cake that’s as indulgent as it is simple to prepare.
Kitchen Equipment You’ll Need
- 13- by 9-inch baking pan
- Electric mixer
- Large mixing bowl
- Rubber spatula
- Wire rack
- Drinking straw or chopstick
Ingredients
- Cake:
- Vegetable oil spray for misting the pan
- 1 package (18.25 ounces) plain devil’s food cake mix
- 1-1/3 cups water
- 1/2 cup vegetable oil
- 3 large eggs
- Topping:
- 1 jar (8 ounces) caramel topping
- 1 can (14 ounces) sweetened condensed milk
- 4 Butterfinger candy bars (2.1 ounces each), crushed
- 1 container (12 ounces) frozen whipped topping, thawed
- 1 package (8 ounces) cream cheese, at room temperature
Instructions
- Preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray. Set the pan aside.
- Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should
