"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Hoky Cow Cake Recipe

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This recipe for Hoky Cow Cake, by , is from The Human Family Cookbook Past, Present ,and Future, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Freeda Greer
Added: Saturday, February 2, 2008


1 18oz. devil's food cake mix
1-1/3 cups water
1 -1/4 cup vegetable oil
3 large eggs
8 ounces caramel topping (not caramel syrup)
14 ounces sweetened condensed milk
1 cup butterfinger candy bars, crushed
12 ounces frozen whipped topping
8 ounces cream cheese, softened

1. Preheat oven to 350 degrees.

2. Lightly spray a 13 by 9 inch pan with cooking spray.

3. Mix cake mix, water, oil and eggs with an electric mixer. Blend on low speed for 1 minute, scrape the sides and then mix at medium speed for 2 more minutes.

4. The batter should look thick and well blended.

5. Pour the batter into the prepared pan, smoothing out the top with the rubber spatula. Place the pan in the oven.

6. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away form the side of the pan, 35 to 38 minutes.

7. While the cake is baking, prepare the topping. Place the sweetened condensed milk and the caramel topping in a small bowl and stir to combine.

8. Remove the pan from the oven and place it on a wire rack.

9. Immediately poke holes in the top of the cake with a drinking straw or chopstick.

10. Spoon the caramel & milk mixture over the warm cake so that it can seep down into the holes. Measure out half the crushed candy bars and sprinkle the pieces over the cake.

11. Place the whipped topping and cream cheese together in a large mixing bowl and blend with an electric mixer on low speed until smooth and combined.

12. Spread the frosting over the candy covered cake.

13. Sprinkle the remaining crushed candy bars on top.

14. Place the pan, uncovered, in the refrigerator to chill for about 20 minutes before cutting it into squares and serving.

15. Store this cake, covered with waxed paper, in the refrigerator for up to 1 week (if it lasts that long).

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
58 minutes total
Personal Notes:
Personal Notes:
That's what your mouth will say when you take a bite of this moist and delicious cake!

I found this recipe on the internet while looking for a dessert to serve at our last Volunteer Awards Dinner. Our theme was "HOLY COW - we have great Volunteers!" So this just seemed like a no-brainer. Careful... it's addictive and VERY, VERY GOOD. I have made at least 6 of these cakes since September 24th - one each week. Don loves them, but usually has some help from Rusty in making them disappear. I have no doubt though that he can eat one all by himself.




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