This cake is so good, I could eat it all myself, or get sick trying. It’s one of those cakes that may not look super appetizing, but after one bite you can’t stop eating it. It’s an easy-to-prepare cake recipe called “Sacred Cow Pie.” Unfortunately, I can’t take credit for it. This recipe comes from one of my favorite cookbooks, The Cake Mix Doctor.
Ingredients
Cake:
Vegetable oil spray to mist the pan
1 package (18.25 ounces) of devil’s food cake mix
1-1/3 cups water
1/2 cup of vegetable oil
3 large eggs
Topping:
1 jar (8 ounces) of caramel topping
1 can (14 ounces) sweetened condensed milk
4 Butterfinger candy bars (2.1 ounces each), crushed
1 (12-ounce) container of frozen whipped topping, thawed
1 package (8 ounces) cream cheese, at room temperature
Directions
Preheat the oven to 350 degrees F. Lightly spray a 13-inch by 9-inch baking pan with vegetable oil spray. Set the baking pan aside.
Place cake mix, water, oil, and eggs in a large mixing bowl. Mix with an electric mixer on low speed for 1 minute. Stop the machine and scrape the sides of the bowl with a rubber spatula. Increase the speed of the mixer to medium and beat for 2 more minutes, scraping the sides again if necessary. The dough should appear thick and well mixed. Pour the dough into the prepared container, smoothing the top with the rubber spatula. Put the pan in the oven.
Bake the cake until it comes out again when you press it lightly with your finger and start to separate from the sides of the pan, 35 to 38 minutes. Remove the pan from the oven and place it on a wire rack. Immediately pierce the top of the cake with a drinking straw or toothpick.
Prepare the topping. Place caramel topping and condensed milk in a small bowl and stir to combine. Pour this mixture over the hot cake so that it seeps into the holes.
Measure half of the mashed candy bars and sprinkle the pieces over the cake.
Place the whipped topping and cream cheese in a large bowl and mix with an electric mixer on low speed until smooth and combined, 1 minute. Spread the mixture over the top of the caramel.
Sprinkle remaining caramel pieces on top.
Place the cake pan, uncovered, in the refrigerator to cool the cake for about 20 minutes before cutting it into squares and serving.
Store this cake, covered with wax paper, in the refrigerator for up to 1 week