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Specialty Desserts

Holy Cow Cake/Dessert

Margie Bottoms Recipe shared by:
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This dessert is for chocolate and caramel lovers! It's very rich and tastes the best after it's been in the fridge for a little while.

  • Hands-On Time: 5 Minutes
  • Total Time: 38 Minutes
  • Servings: 10-12
  • Rating:

Ingredients

  • Duncan Hines German Chocolate Cake Mix
  • Caramel sundae topping
  • 8 oz. Cool Whip
  • Sweetened condensed milk
  • Heath Bar, crushed (whatever amount desired)

Baking Instructions

  1. Cook cake according to the box.
  2. While still warm, use a knife to make holes in the cake and pour condensed milk into the holes. Do the same with the caramel topping.
  3. Add Heath Bar to the top of the cake.
  4. After cake cools completely, use Cool Whip as frosting and add more Heath Bar for decoration.
  5. The more condensed milk, caramel, and Heath Bar you add, the richer the cake will be. The cake will be mushy and should be eaten with a spoon. Just be sure that you don't add too much of the above ingredients or the cake will become too soggy.

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Tips

Piping with Canned Frosting

Piping with Canned Frosting

Place a container of Duncan Hines frosting in the fridge for 1 hour to help make an amazing cake with piped frosting.


High Altitude Instructions are a recipe for failure

High Altitude Instructions are a recipe for failure

DO: add the extra flour, alter the amounts of oil and water as indicated in the high altitude instructions. DO NOT: Bake at 375 unless you intend to use the finished product as a weapon (i.e., blunt instrument) DO: Bake for the length of time that is recommended. BONUS TIP: Add a fourth egg. This will compensate for the issues with a sunken cake center - even when using 8 inch rounds.





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