Oh, My Goodness

Holy Cow Cake!!

Miss Bonnie was busy in the kitchen all afternoon making this sinfully delicious cake. Her special friend is coming over and she wanted to surprise him with a wonderful end of the week dessert.You know what they say about the way to a man's heart being through his stomach! To give you a better picture of this delicacy let me just list some of the ingredients for you : bottom layer is a devil's food cake then add on top of that delectable layers of caramel sauce, eagle brand milk, cream cheese, cool whip, and to top it all off . . . . . . crushed up

BUTTERFINGERS!!!

Be still my heart:o) This thing is literally "oozing" calories, y'all, but, my, oh, my is it good!

Let's just take a moment, shall we? ;O)

BTW, I was a good girl and ate PEACH YOGURT instead. . . . . bah humbug!

Holy Cow Cake

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
Topping: 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 oven 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 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 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 for up to 1 week.