Holy Cow Cake

cake. This cake is chocolate-caramel heaven. This cake itself is incredibly moist and decadent thanks to the condensed milk, caramel, and hot fudge soak. It has a rich chocolate flavor from the devil's food cake mix, balanced by the salty, crunchy toffee pieces. The whipped topping provides a light, creamy contrast to the dense, syrupy-sweet cake.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F. Coat the bottom only of a 13- x 9-inch baking dish or pan with cooking spray; set aside.

Step 2

Beat together cake mix, water, oil, and eggs in a large bowl with an electric mixer on medium speed until well combined, about 2 minutes.

Step 3

Spread batter evenly in prepared baking dish.

Step 4

Bake in preheated oven until a wooden pick inserted in center comes out with a few crumbs attached, 28 to 30 minutes.

Step 5

Meanwhile, whisk together sweetened condensed milk and caramel topping in a medium bowl until smooth; set aside.

Step 6

While cake is still warm, use blunt end of a wooden skewer to poke holes all over surface of the cake at about 1/2-inch intervals. Slowly pour and spread condensed milk mixture over cake, making sure to fill all holes. Let cool completely in pan on a wire rack, about 1 hour. Cover and refrigerate until cool, at least 2 hours or up to 12 hours.

Step 7

Remove cake from refrigerator. Drizzle with hot fudge topping, and sprinkle evenly with 1/2 cup of the toffee bits.

Step 8

Spread whipped topping evenly over top of cake, and sprinkle with remaining 1/4 cup toffee bits. Garnish with chocolate shavings. Serve immediately or cover and refrigerate for up to 4 days.

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