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Kelly Nix's Holy Cow Cake - Holy Cow Cake
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Sissy Wommack

Serves/Makes:1 9 X 13" cake

  • 1 box German Chocolate cake mix
  • 1 14 oz (392 grm). can Eagle Brand Milk (or any other sweetened condensed milk)
  • 1 small jar caramel ice cream topping
  • 1 small tub whipped topping
  • 1 or 2 regular sized Butterfinger candy bars
  • Preheat oven to 350 degrees (175 C.), or whatever the cake mix directions call for.
  • Prepare cake mix per package directions and pour into a greased 9x13" baking pan.
  • Bake as directed.
  • After the cake is finished baking, poke holes all over the top of the cake with a toothpick.
  • Pour the condensed milk and the caramel topping over the top of the cake; let it soak in.
  • Spread cake with whipped topping.
  • Grate the Butterfinger(s)over the tip of the whipped topping. (Note: Kelly uses a hand held cheese grater to grate the Butterfinger,)
  • Refrigerate until ready to eat.
  • Keep leftovers refrigerated, if there are any.
Got this recipe from the little girl who helps me with my house. She is a jewel. She will tackle just about anything. She came in today to clean my house and I told her that I had been putting recipes on the internet and she got to telling me about this one, and I just couldn't resist. She said it is wonderful!! And from what it has in it I can see why. Let's all try it!! Enjoy, Sis

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