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Holy Cow Cake Recipe

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This recipe for Holy Cow Cake, by , is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leslie Perez-Henderson, Health Information Management
Added: Monday, September 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Vegetable oil spray
1 package Devil's Food cake mix
1.3 cups water
1/2 cup vegetable oil
3 large eggs

Topping:
12 oz chocolate syrup
1 8 oz jar caramel topping
1 can sweetened condensed milk
4 Butterfinger candy bars crushed
1 container forzen whipped topping, thawed

Directions:
Directions:
Place rack in center of oven and preheat oven to 350. Lightly spray 13X9 baking pan with vegetable oil spray. Set pan aside.
Place cake mix, water, oil, and eggs in large mixing bowl. Mix well. Pour the batter in the pan smoothing out the top. Place pan in oven. Bake for 35-38 minutes. Remove from oven and place on wire rack. Immediately poke holes in top of cake with a fork, chopstick, or straw.
Prepare topping. Place caramel topping, chocolate syrup, 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 pan, uncovered, in the refrigerator to chill for at least 30 minutes.
Spread whip topping over the top of the cake. Sprinkle the remaining candy pieces on top. Cut and serve.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
My Mother-in-law's cake recipe!

 

 

 

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