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Holy Cow Cake | Daily Dine

Holy Cow Cake

Holy cow! This German chocolate poke cake topped with caramel sauce, whipped topping, and toffee bits explains the name of this decadent dessert.

dessertamerican

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 110 minutes

Servings: 16

Nutritional Information

Calories:379 kcal

Carbohydrate:57 g

Cholesterol:50 mg

Fat:16 g

Dietary Fiber:0 g

Protein:5 g

Saturated Fat:8 g

Sodium:359 mg

Sugar:30 g

Unsaturated Fat:0 g

Ingredients

cooking spray with flour

1 15.25 ounce package German chocolate cake mix

1 cup water

3 large eggs

0.33333334326744 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

0.5 cup English toffee baking bits, or to taste

Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with floured cooking spray.
Step 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.
Step 3
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 34 to 38 minutes.
Step 4
Remove from the oven. Use a straw to poke holes into cake.
Step 5
Stir condensed milk and caramel topping together in a bowl; pour over warm cake and holes. Cool cake completely, about 1 hour.
Step 6
Spread whipped topping over cooled cake and sprinkle with toffee bits.