Holy Cow Cake
Description
Holy cow! This German chocolate poke cake topped with caramel sauce, whipped topping, and toffee bits explains the name of this decadent dessert.
Ingredients
•
cooking spray with flour
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1 (15 1/4 ounce) package German chocolate cake mix
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1 cup water
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3 large eggs
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1/3 cup vegetable oil
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1 (14 ounce) can sweetened condensed milk (such as Eagle Brand®)
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1 (12 ounce) jar caramel ice cream topping
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1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
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1/2 cup English toffee baking bits, or to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with floured cooking spray.
2
Beat cake mix, water, eggs, and vegetable oil in a bowl with an electric mixer on medium speed until smooth, about 2 minutes. Pour batter into the prepared baking dish.
3
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 34 to 38 minutes.
4
Remove from the oven. Use a straw to poke holes into cake.
5
Stir condensed milk and caramel topping together in a bowl; pour over warm cake and holes. Cool cake completely, about 1 hour.
6
Spread whipped topping over cooled cake and sprinkle with toffee bits.