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HOLY COW CAKE (Butterfinger Cake) Recipe

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This recipe for HOLY COW CAKE (Butterfinger Cake), by , is from A Heritage of Recipes by Nana and Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Graves
Added: Sunday, November 11, 2012


1 box Chocolate Cake Mix
1 1/3 c. water
c. vegetable oil
3 eggs

Spray pan with pan spray. Mix cake, oil, water and eggs in large bowl with mixer. When mixed pour into 13x9 greased pan. Bake at 350 for 35 minutes or until cake springs back when touched. Remove cake from oven and while hot poke holes in cake with straw.

Holy Cow Cake Topping:
1 ( 8 oz.) jar caramel topping
1 (14 oz.) can condensed milk
4 Butterfinger candy bars, Crushed
1 (12 oz.) container Cool Whip
1 (8 oz.) pkg. cream cheese

Mix caramel and condensed milk, pour over cake while hot. Sprinkle crushed candy bars over the caramel and milk. Mix cream cheese and Cool Whip with mixer. After cake has cooled, spread on top of cake, then sprinkle remaining candy bars on cake. Refrigerate for 30 minutes before serving.




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