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.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 379 Calories

Ingredients

• 1 (12 ounce) jar caramel ice cream topping
• 1 cup water
• 3 large eggs
• cooking spray with flour
• 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
• 1 (14 ounce) can sweetened condensed milk (such as Eagle Brand®)
• 1 (15.25 ounce) package German chocolate cake mix
• 0.33333334326744 cup vegetable oil
• 0.5 cup English toffee baking bits, or to taste

Recipe 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.