Holy Cow Cake
What is a ‘Holy Cow Cake’? Well, until this past week, I had never even heard of it! It certainly piqued my interest when it was one of the options offered by a caterer.
Jon-Michael and Emily have reserved The Barn at Cedar Grove, which is amazing and located three hours south of here in south-central Kentucky, for their fall wedding next year. This week, we visited Amy at the restored tobacco barn to go over some of the details and ask for her recommendations for local vendors. Amy is amazing!
She recommended some local caterers. The first on our list,Longhunters in Greensburg, Kentucky, was where we stopped for a chat with Justine to see what they had to offer. Longhunters is such a quaint little coffee and tea shop. We had lunch and looked over options on theircatering menu.
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Holy Cow Cake was one of the dessert options. It caught my eye and I had to look it up and find out exactly what it was. There are several versions of this using cake mixes from yellow, and German chocolate, to a variety of other chocolate cakes.
For this recipe, you will need a cake mix and eggs, oil, and liquid. I used a chocolate fudge cake mix. In addition to the ingredients listed on the cake mix box, you will need a 12-ounce jar of caramel topping, sweetened condensed milk, an 8-ounce package of cream cheese, an 8-ounce tub of Cool Whip, and Butterfinger candy bars. (I also added flour to the cake mix.)
Remember when cake mixes weighed 18 - ounces? Have you noticed all the boxes have been downsized? Yet the prices seem to continue to rise. Well, I read about a way to achieve that 18 - ounce cake mix by adding all-purpose flour to a cake mix. The resulting cake is a little firmer and a little less crumbly and will work in those old recipes calling for the 18-ounce mix. In this case, I thought the extra flour making a firmer cake would hold up better with the extra milk and caramel.In order to make a cake that tastes a little more homemade, I also use milk instead of water. We did not have extra-large eggs on this occasion, so I added one extra 'large' egg. (I usually use 'extra-large' eggs for baking.)Holy Cow Cake
- (1) 15.25-oz. box Chocolate Fudge Cake Mix
- 6 Tblsp. all-purpose flour
- Vegetable oil
- Extra-large eggs
Heat the oven to 360°. Follow the instructions for the box cake, except add and whisk 6 tablespoons of all-purpose flour into the cake mix and substitute milk for the water. Use the suggested amount of vegetable oil and use extra-large eggs. (I didn’t have extra-large so I added 1 egg.)
Mix on medium for 2 minutes and transfer to prepared 9" x 13" pan
. (Grease the bottom of the pan or line the pan with non-stick foil.)* See Below
. (Grease the bottom of the pan or line the pan with non-stick foil.)* See Below(We are an Amazon Affiliate and may receive a small percentage of any sales through the links in this post at no cost to you. Thanks for supporting this website!0
Bake in the preheated oven for about 30 minutes.
While the cake is baking, mix a can of sweetened condensed milk and a 12 oz. jar of caramel sauce together in a bowl. Set aside.
Remove the cake from the oven and poke holes in the cake with a wooden spoon handle or a chopstick.
Pour the condensed milk and caramel mixture over the top of the warm chocolate cake. Allow the cake to cool completely. The milk and caramel mixture will be absorbed into the cake. (I forgot to add a layer of the crushed Butterfingers here. Although this cake was good anyway, I think that would have been a nice extra layer.)
Topping
- 8 oz. pkg. of cream cheese, softened
- 8-oz. Cool Whip
- 1 tsp. Vanilla extract
Beat the softened cream cheese and the vanilla with a mixer until smooth. Add the Cool Whip a little at a time, beating until completely combined.
Spread evenly over the top of the cake.
Place the Butterfinger candy bars in a plastic freezer bag and pound them with a rolling pin or meat mallet to break them into small pieces. Spread across the top of the cake.
Refrigerate for at least 3 hours or overnight.
* Click here ►for Dreaded Cake Doming Prevention using bake-even strips. I wanted a flat cake so I used the bake-even strips
. Perfect! (We are an Amazon affiliate and may receive a small percentage of any sales through the links in this post at no cost to you. Thanks for supporting this website!)
Lining the pan with Reynold’s Non-stick foil made it so easy to remove from the pan! Cutting the cake into perfect squares was a breeze!
Yield: 9" x 13" cake
Holy Cow Cake Recipe
Cook Time: 30 minutes
Additional Time: 3 hours
Total Time: 3 hours 30 minutes
Ingredients
- Holy Cow Cake
- (1) 15.25-oz. box Chocolate Fudge Cake Mix
- 6 Tblsp. all-purpose flour
- Vegetable oil
- Extra-large eggs
- Sweetened condensed milk
- 12 oz. jar of caramel sauce
- Topping
- 8-oz. pkg. of cream cheese, softened
- 8-oz. Cool Whip
- 1 tsp. Vanilla extract
- Butterfinger candy bars.
Instructions
For this recipe, you will need a cake mix and the eggs, oil, and liquid for making it. I used a chocolate fudge cake mix. In addition to the ingredients listed on the cake mix box, you will need a 12-ounce jar of caramel topping, sweetened condensed milk, an 8-ounce package of cream cheese, an 8-ounce tub of Cool Whip, and Butterfinger candy bars.(I also added flour to the cake mix.)
Remember when cake mixes weighed 18–ounces? Have you noticed all the boxes have been downsized? Yet the prices seem to continue to rise. Well, I read about a way to achieve that 18–ounce cake mix by adding all-purpose flour to a cake mix. The resulting cake is a little firmer and a little less crumbly and will work in those old recipes calling for the 18-ounce mix.
In this case, I thought the extra flour making a firmer cake would hold up better with the extra milk and caramel.
In order to make a cake that tastes a little more homemade, I also use milk instead of water. We did not have extra-large eggs on this occasion, so I added one extra ‘large’ egg. (I usually use ‘extra-large’ eggs for baking.)
The Cake
Heat the oven to 360°. Follow the instructions for the box cake, except add and whisk6 tablespoons of all-purpose flourinto the cake mix and substitutemilkfor the water. Use the suggested amount ofvegetable oiland useextra-large eggs.(I didn’t have extra-large so I added 1 egg.)
Mix on medium for 2 minutes and transfer to prepared9″ x 13″ pan.(Grease the bottom of the pan or line the pan with non-stick foil.)*See Below
Bake in the preheated oven for about 30 minutes.
While the cake is baking, mix a can ofsweetened condensed milkand a12 oz. jar of caramel saucetogether in a bowl. Set aside.
Remove the cake from the oven and poke holes in the cake with a wooden spoon handle or a chopstick.
Pour the condensed milk and caramel mixture over the top of the warm chocolate cake. Allow the cake to cool completely. The milk and caramel mixture will be absorbed into the cake. (I forgot to add a layer of the crushed Butterfingers here. Although this cake was good anyway, I think that would have been a nice extra layer.)
Topping
Beat the softened cream cheese and the vanilla with a mixer until smooth. Add the Cool Whip a little at a time, beating until completely combined.
Spread evenly over the top of the cake.
Place the Butterfinger candy bars in a plastic freezer bag and pound with a rolling pin or meat mallet to break into small pieces. Spread across the top of the cake.
Refrigerate for at least 3 hours or overnight.
Holy Cow Cake! This cake is really pretty simple to make and the result is a really moist, delicious, caramel-flavored chocolate fudge cake topped with a taste of Butterfinger.
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