Holy Cow Cake

This holy cow cake is chocolaty, gooey, rich, and delicious!


Recipes · Desserts · Cakes · Poke Cake Recipes


Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 1 hrs 50 mins
Additional Time: 1 hrs
Servings: 16
Yield: 1 9x13-inch cake

Ingredients

Ingredients List

  • cooking spray with flour

  • 1 (15.25 ounce) package German chocolate cake mix

  • 1 cup water

  • 3 large 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 (Optional)


Directions

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

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

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

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

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


Nutrition Facts (per serving)

Nutrition Facts
379 Calories
16g Fat
57g Carbs
5g Protein


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