Holy Cow!

RECIPE: Holy Cow Cake from the Cake Mix Doctor

This past weekend we were invited to someone’s house. Like someone actually thought we were cool enough to have us over and make food for us. I don’t know about you, but that doesn’t happen to us too often. We invite people over for pizza at our place a lot, but it just occurred to me this weekend that we don’t get many invites in return. Do you guys get invited to people’s houses a lot? Maybe we need to work on our coolness…

The guy who invited us over this past weekend is one of Ryan’s firefighter friends. I told Ryan to ask him what I could bring and in true guy fashion the answer was “I dunno, side dish or whatever. Maybe dessert.” So I asked what his friend was making so I could make an appropriate side. “I dunno, he’s doing BBQ.”

So of course I assumed his friend was doing burgers. They’ve got 3 kids, so I figured nothing too fancy was happening. I whipped out the ramen slaw recipe that’s always a hit.  I decided to really hit a home run with one of my favorite desserts. Holy Cow Cake.

I spent Saturday making these two things, and was awfully damn proud of myself, convinced my contribution would outshine any burger this guy was serving. Silly me. I forgot that this guy was one of the only people at the fire station who’d cook besides Ryan. I walk in with my sad little slaw and my trying-too-hard cake and see homemade pretzels (finished on the grill and I assumed they bought them somewhere, they were so delicious and perfectly shaped), the most amazing artichoke I’ve ever had (also on the grill), and two different kinds of perfectly grilled fish with homemade sauce. It was all to die for and I actually felt a tad embarrassed that I didn’t come up with something uber fancy to contribute.

At any rate, the cake was good, it’s always good, but I felt a little bad eating it on top of all the delicious food we had at dinner. Don’t get me wrong, this is still going to be one of my favorite cakes to make, but it lost a little bit of its shine this weekend compared to the meal we were served. Keep this cake recipe handy for Halloween. It’s orange and black and has candy on it! I make it every year. This cake is EVIL and super rich. You’re gonna love it!

I diligently took my camera with me to their house to take pictures of a cut piece of cake for the blog, but I felt a little silly about doing that after the fanciness they’d just created. So… just imagine a gooey piece of chocolate evil covered in cream and candy. mmmm Thanks again to The Cake Mix Doctor for this recipe. I met her in real life once and was so excited to have her sign my copy of her book. I suspect from the barely contained sneer on her face that she thought it was weird that I was having her sign my used copy covered in various baking-related stains, but whatev.

Holy Cow Cake
Recipe type: Dessert
Author: Amanda N
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Serves: 15
This one’s from The Cake Mix Doctor. Love her!
  • 1 (18 1/4 ounce) package plain devil’s food cake mix
  • 1 1/3 cups water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 (8 ounce) jar caramel topping
  • 1 (14 ounce) can sweetened condensed milk
  • 4 (2 1/8 ounce) crushed butterfinger candy bars
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1 (8 ounce) package cream cheese, softened
  1. Preheat oven to 350. Lightly grease a 13 x 9 inch baking pan.
  2. Place cake mix, water, oil, and eggs in mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 minutes more, scraping sides down again if needed. The batter should look thick and well blended. Pour batter into prepared pan. Place pan in oven.
  3. Bake cake until it springs back when lightly pressed with your finger, 35-38 minutes. Remove pan from oven and place on wire rack. Immediately poke holes in top of cake with drinking straw or chopstick.
  4. Prepare topping. Place caramel topping and sweetened condensed milk in bowl and stir to combine. Spoon mixture over 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 whipped topping and cream cheese in mixing bowl and blend with mixer on low speed until smooth and combined, 1 minute. Spread the mixture over the top of the candy. Sprinkle remaining candy pieces on top. Place pan, uncovered, in refrigerator to chill the cake for about 20 minutes before cutting it into squares and serving.


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