Holy Cow Cake
Vegetable oil spray for the pan
1 package (18.25 ounces) plain devil's food cake mix
1 1/3 cups water
1/2-cup vegetable oil
3 large eggs
1 jar (8 ounces) caramel topping
1 can (14 ounces) sweetened condensed milk
4 Butterfinger candy bars (2.1 ounces each), crushed
1 container (12 ounces) frozen whipped topping, thawed
1 package (8 ounces) cream cheese, at room temperature
Place a rack in the center of the over and preheat the oven
to 350 degrees F. Lightly mist a 13 x 9 inch baking pan with vegetable oil
spray. Set the pan aside.
Place the cake mix, water, oil, and eggs in a large mixing
bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine
and scrape down the sides of the bowl with a rubber spatula. Increase the mixer
speed to medium and beat 2 minutes more, scraping the sides down again if
needed. The batter should look thick and well blended.
Pour the batter into the prepared pan, smoothing out the top
with the rubber spatula. Place the pan in the oven. Bake the cake until it
springs back when lightly pressed with your finger and just starts to pull away
from the sides of the pan, 35.38 minutes. Remove the pan from the oven and place
it on a wire rack.
Immediately poke holes in the top of the cake with a drinking
straw or chopstick.
Prepare the topping.
Place the caramel topping and sweetened condensed milk in a small bowl and stir
to combine. Spoon this mixture over the warm cake so that it can seep down into
Measure out half of the crushed candy bars and sprinkle the
pieces over the cake.
Place the whipped topping and cream cheese in a large mixing
bowl and blend with and electric mixer on low speed until smooth and combined, 1
minute. Spread the mixture over the top of the candy. Sprinkle the remaining
candy pieces on top.
Place the pan, uncovered, in the refrigerator to chill the
cake for about 20 minutes before cutting.
Store covered in waxed paper in the refrigerator.