Holy Cow Cake

“Chocolaty, gooey, rich, and delicious!”

I really wanted to love this cake. I’ve come across similar recipes with more provocative names for years, but this is the first one I’ve tried. Aptly named, as I actually said “Holy cow” as I was pouring what seemed like A LOT of sweetened condensed milk and caramel over the top. I let it soak for several hours and the result was fine; very sweet and rich, better than a normal frosted cake, but not amazing. I keep trying to figure out why. I may make it again, since it was fast and easy, but for the most part I like other baked goods recipes better that I would spend my time to make.

1 h 50 m

1 (15.25 ounce) package German chocolate cake mix

1 cup water

3 eggs

1/3 cup vegetable oil

1 (14 ounce) can sweetened condensed milk (such as Eagle Brand®)

1 (12 ounce) jar caramel ice cream topping

1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed

1/2 cup English toffee baking bits, or to taste (optional)

Directions

Prep 15 m

Cook 35 m

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking dish.

Beat cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 34 to 38 minutes. Poke holes into cake using a straw.

Stir sweetened condensed milk and caramel topping together in a bowl; pour over warm cake and holes. Cool cake completely, about 1 hour.

Spread whipped topping over cake and sprinkle toffee bits over whipped topping.

Source : http://allrecipes.com