Name: Holy Cow Cake
Prep time: 15 min
Cook time: 15 min
Yield: 16
Ingredients: Cooking spray with flour -; German chocolate cake mix - 1 (15.25 ounce) package; Water - 1 cup; Eggs - 3 large; Vegetable oil - ⅓ cup; Sweetened condensed milk (such as Eagle Brand®) - 1 (14 ounce) can; Caramel ice cream topping - 1 (12 ounce) jar; Frozen whipped topping (such as Cool Whip®), thawed - 1 (8 ounce) container; English toffee baking bits, or to taste (Optional) - ½ cup

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.