Recipe For Holy Cow Cake

Here's the recipe for those of you that requested it &/or would like to try it....... :D

Holy Cow Cake

Ingredients:

1 devil's food cake mix or other type chocolate cake mix (prepare as directed on cake mix box)
8 ounces caramel topping
14 ounces sweetened condensed milk
1 cup butterfinger candy bar, crushed
12 ounces frozen whipped topping, thawed
8 ounces cream cheese, softened

Directions:

Preheat oven as directed on cake mix box...

Mix cake mix as directed on the box.

Pour the batter into the prepared pan (I use a glass 9 x 12 sprayed with non-stick spray), smoothing out the top with the rubber spatula.

Bake the cake (as directed) until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan about 35 to 38 minutes.....depending on your oven.

Immediately after removing cake from the oven, poke holes in the top of the cake with a drinking straw or chopstick. ( I use a wooden spoon handle)

Next, while cake is somewhat cooling, pour the caramel topping over the cake letting it run down into the holes. Repeat the same process with the sweetened condensed milk.

Measure out half of the crushed candy bars and sprinkle the pieces over the cake.

Place the whipped topping and softened cream cheese in a large mixing bowl and blend with an electric mixer on low speed until smooth and combined.
Gently spread the "frosting" over the candy covered cake.

Sprinkle the remaining crushed candy pieces on top.

Place the pan, uncovered, in the refrigerator to chill the cake for about 20 minutes before cutting into squares and serving.

Store this cake, covered with wax paper, in the refrigerator for up to 1 week (if it lasts that long!).
Enjoy!!!