I specifically asked for this cake. The recipe had appeared in our local paper (the Akron Beacon Journal) and I thought it sounded like chocolatey creamy peanut-buttery goodness.
I was wrong.
It was kinda nasty. WAY too sweet, way too goopy, and just not yummy. Jeff and Adam only ate a few bites, and even though Ella, Julia, and I had a full piece, the next day none of us wanted any more. I took some to a friend who likes sweet stuff and I thought I'd eventually be in the mood for the remaining cake, but I never was. The rest went into the garbage.
Goodbye, Holy Cow Cake. I loved the idea of you.
Holy Cow 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, such as canola, corn, safflower, soybean, or sunflower
3 large eggs
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
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray. Set the pan aside.
2. 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 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.
3. 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. Remove the 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 chopstick.
4. Prepare the topping. Place the caramel topping 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. Measure out half of the crushed candy bars and sprinkle the pieces over the cake.
5. 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, 1 minute. Spread the mixture over the top of the candy. Sprinkle the remaining candy pieces on top.
6. Place the pan, uncovered, in the refrigerator to chill the cake for about 20 minutes before cutting it into squares and serving.
Store this cake, covered in waxed paper, in the refrigerator for up to 1 week.
Source: The Cake Mix Doctor