Holy Cow Cake Chocolate Version Recipes

Steps:

• 1. BAKE CAKE ACCORDING TO DIRECTIONS. GREASE A 9X13 INCH PAN. BAKE FOR 25 MINUTES OR UNTIL WOODEN PICK COMES OUT CLEAN. IMMEDIATELY POKE HOLES WITH FORK ALL AROUND THE CAKE. POUR CARAMEL TOPPING ALL OVER CAKE. COOL CAKE COMPLETELY. WHEN COOL SPREAD COOL WHIP ALL OVER CAKE. CHOP CANDY BARS AND SPRINKLE OVER CAKE. HOLY COW IT'S GOOD!!

Steps:

• Prepare and bake cake as directed on package.
• Meanwhile, blend caramel and sweetened condensed milk.
• After removing cake from oven, use a skewer or fork to poke holes into the top of the cake.
• Pour caramel mixture over cake.
• Crush candy bars and sprinkle half of them over the warm cake. Chill.
• Stir cream cheese and Cool Whip together until blended well. Spread over cooled cake.
• Sprinkle with remaining candy

Steps:

• 1. Bake cake as directed in 13x9 baking dish
• 2. While cake is still warm poke holes with a straw or chopsticks.
• 3. mix about 4oz of carmel topping with the condensed milk and spoon slowly over the warm cake making sure the mixture seeps into the cake.measure about 1/2 of the candy bar mixture and sprinkle on the cake.
• 4. Mix cool whip and cream cheese with an electric mixer until smooth.Spread mixture on top of cool cake. Sprinkle remaing candy bar.Drizzle caramel and chocolate ontop if desired.
• 5. Place cake uncovered in refrigerator to chill for about 20 minutes before serving. Store covered in refrigrator.

Steps:

• Preheat oven to 350 degrees.
• Lightly spray a 13 by 9 inch pan with cooking spray.
• Mix cake mix, water, oil and eggs with an electric mixer. Blend on low speed for 1 minute, scrap the sides and then mix at medium for 2 more minutes.
• 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 to 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.
• While the cake is baking prepare the topping. Place the caramel topping and the 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 the holes. 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 an electric mixer on low speed until smooth and combined.
• Spread the frosting over the candy covered cake.
• Sprinkle the remaining candy pieces on top.
• Place the pan, uncovered, 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!).
• *Here is a tip from the Cake Doctor: Smaller Cake Mix Fix: Many cooks have been frustrated to watch cake mix package sizes shrink lately. But do not despair! If you are accustomed to baking recipes with 18.25-ounce mixes, there is a simple way that you can add flour to the smaller mixes and still bake Cake Mix Doctor recipes. Pour the cake mix into a large bowl and whisk in 6 tablespoons all-purpose flour. Now proceed as the recipe instructs. Not only will the cake achieve good volume, but it will have a nice structure and slice evenly. I learned this trick years ago before the mixes were downsized. If I added a little flour to the cake mix, then the cake seemed to have more body, and it did not sink or shrink when cooling. I hope you enjoy this simple solution!

Steps:

• Follow directions on cake mix box and bake in a 9 x 13 inch pan.
• After cake has cooled, punch 25-30 holes in it with a straw all the way to the bottom.
• Pour condensed milk on top of cake.
• Squeeze ½ of caramel on top of cake.
• Sprinkle with chopped Hershey bars.
• Spread cool whip on top and refrigerate before serving.

Steps:

• Preheat oven to 350. Lightly grease a 13 x 9 inch baking pan.
• Place cake mix, water, oil, and eggs in mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 minutes more, scraping sides down again if needed. The batter should look thick and well blended. Pour batter into prepared pan. Place pan in oven.
• Bake cake until it springs back when lightly pressed with your finger, 35-38 minutes. Remove pan from oven and place on wire rack. Immediately poke holes in top of cake with drinking straw or chopstick.
• Prepare topping. Place caramel topping and sweetened condensed milk in bowl and stir to combine. Spoon mixture over warm cake so that it can seep down into the holes. Measure out half of the crushed candy bars and sprinkle the pieces over the cake.
• Place whipped topping and cream cheese in mixing bowl and blend with mixer on low speed until smooth and combined, 1 minute. Spread the mixture over the top of the candy. Sprinkle remaining candy pieces on top. Place pan, uncovered, in refrigerator to chill the cake for about 20 minutes before cutting it into squares and serving.

Steps:

• Bake cake according to directions on package in 9x13-inch pan.
• Hot from the oven, poke holes into the cake and pour milk over the top.
• Then pour chocolate syrup on the cake.
• Cool cake completely.
• Spread Cool Whip on top and top with chocolate candies.
• Keep refrigerated.