Thursday, August 27, 2009
Holy Cow! Cake
This picture doesn't do this cake justice. Holy Cow! is this some good cake!
1 box German chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1 can (14 oz) sweetened condensed milk
1 jar caramel, butterscotch or fudge topping
1 container (8 oz) frozen whipped topping, thawed
1 bag (8 oz) toffee chips or bits
Heat oven to 350°F (325°F for dark or nonstick pan).
Mix and bake cake as directed on box for 13x9-inch pan.
Let the cake cool for 10-15 minutes.
Poke top of warm cake every 1/2 inch with handle of wooden spoon.
Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake.
Then, drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
Spread whipped topping over top of cake.
Sprinkle with toffee chips.
Store covered in refrigerator.
My review: HOLY COW! This was good. sorry to overdo the Holy Cow! references, but this was insanely good. I will most certainly be making this again. and again. Perfect for any Heath Bar lover...