Holy Cow Cake
Recipe information
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Cooking:
15 min.
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Servings per container:
16
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Source:

Ingredients for - Holy Cow Cake

1. Cooking spray with flour -
2. German chocolate cake mix - 1 (15.25 ounce) package
3. Water - 1 cup
4. Eggs - 3 large
5. Vegetable oil - ⅓ cup
6. Sweetened condensed milk (such as Eagle Brand®) - 1 (14 ounce) can
7. Caramel ice cream topping - 1 (12 ounce) jar
8. Frozen whipped topping (such as Cool Whip®), thawed - 1 (8 ounce) container
9. English toffee baking bits, or to taste (Optional) - ½ cup

How to cook deliciously - Holy Cow Cake

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with floured cooking spray.

2. Stage

Beat cake mix, water, eggs, and vegetable oil in a bowl with an electric mixer on medium speed until smooth, about 2 minutes. Pour batter into the prepared baking dish.

3. Stage

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 34 to 38 minutes.

4. Stage

Remove from the oven. Use a straw to poke holes into cake.

5. Stage

Stir condensed milk and caramel topping together in a bowl; pour over warm cake and holes. Cool cake completely, about 1 hour.

6. Stage

Spread whipped topping over cooled cake and sprinkle with toffee bits.