Holy Cow Cake recipe

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Ingredients

1 (15.25 ounce) package German chocolate cake mix
1 cup water
3 eggs
⅓ cup vegetable oil
1 (14 ounce) can sweetened condensed milk (such as Eagle Brand®)
1 (12 ounce) jar caramel ice cream topping
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
½ cup English toffee baking bits, or to taste

Nutrition Info

379.3 calories
carbohydrate: 56.7 g
cholesterol: 49.5 mg
fat: 15.5 g
fiber: 0.2 g
protein: 4.9 g
saturatedFat: 7.6 g
servingSize: -
sodium: 359.2 mg
sugar: 29.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.

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

  3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 34 to 38 minutes. Poke holes into cake using a straw.

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

  5. Spread whipped topping over cake and sprinkle toffee bits over whipped topping.

Recipe Yield

16 servings

Recipe Note

Chocolaty, gooey, rich, and delicious!

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