Friday, November 12

if you like cake.....

Every once in awhile I try a new recipe that has passed the test to be worthy to share with others.  Since this recipe received rave reviews from those who taste tested it at our home Bible study the other night, it easily makes its appearance on my blog.  The recipe was a clipping from a 2006 Sunday newspaper and I suggest you only make it *IF* it will all be eaten in one sitting by a large group of people as it is quite rich and you don't want any leftovers staring at you each time you walk into the kitchen!

Holy Cow Cake

1 package plain devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
1 jar (8 oz) caramel topping
1 can (14 oz) sweetened condensed milk
4 Butterfinger candy bars (2.1 oz each), crushed 
1 container (12 oz) frozen whipped topping, thawed
1 package (8oz) cream cheese, room temperature

Preheat oven to 350 degrees.  Lightly spray a 13 x 9 baking pan with cooking oil.  

Place cake mix, water, oil and eggs into a large mixing bowl.  Blend with an electric mixer on low speed for one minute.  Scrape down sides of the bowl well with a rubber spatula, then increase mixer speed to medium and beat two minutes more, scraping sides as needed. Pour batter into the prepared pan smoothing the top.

Bake cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, about 35 to 38 minutes.  Remove pan from the oven and place it on a wire rack.  Immediately poke holes in the top of the cake with a drinking straw or chopsticks.

To make topping, place caramel toping and sweetened condensed milk in a small bowl and stir to combine. 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.

Place whipped topping and cream cheese in a large mixing bowl and blend with an electric mixer on low speed until smooth and combined, about one minute. Spread mixture over the top of the candy on the cake. Sprinkle remaining candy pieces over the top.

Place pan, uncovered, in refrigerator to chill cake for about 20 minutes before cutting it into squares and eating.  Store covered in the refrigerator for up to one week.  Makes 20 servings.

Enjoy!  And do let me know if the cake lasts a week in your refrigerator.....

Tammy ~@~


Laura said...

Oh my goodness that looks delicious. Here I am on a healthy eating kick, 19 weeks pregnant (never fair to show cake to a pregnant lady, don't ya know? hehe), and practically drooling over this cake. I'm desperately trying to think up the next largest group gathering to make this for. I think in three weeks, our church potluck/Christmas decorating party will very blessed with your cake recipe (and so will I!)!! lol! Thanks for sharing!

mom said...

Oh oh.....sorry, Laura! Yes, make it in three weeks and only eat a bite!

Tammy ~@~

Donna Boucher said...

Oh dear. A cake made with my favorite candy bar!

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