Holy Cow! (or The Best Cake in the World!)

Yep, it's that time again. More than two or three days go by and I know you are all dying for a good recipe to try.

Don't deny it. You know it's true.

OK, so this cake is awesome. I found it in a church cookbook five years ago, right around Ryan's 16th birthday and I knew it would be right up his alley.

After he tasted it, he had one comment, "I want this EVERY year!" So while most of the clan requests the ice cream sandwich torte, Ryan holds out for this decadent and gooey, chocolaty sugar-load.

I must admit that it took me a while to figure out the name of this cake. At first I thought, "Oh, it's just so good you say, 'Holy Cow!'" Then, it dawned on me that two of the ingredients are milk based, so that explained the "cow" part. Finally today, five years later, I realized why it is "Holy."

You poke holes in it!

Duh!

I'm slow like that.....

Normally I prepare this in a 9 X 13" pan. But I needed a small one to take to Ryan, so I did it in two separate pans.

Oh, it is so good. Trust me when I say it is very rich and a small piece it all you'll be able to consume.

Assemble the players and bake the cake according to box directions.

Poke LOTS of holes in the cake.

I love my handy dandy lid popper.

Drizzle the condensed milk.

Drizzle the caramel. Now let that all sit and soak in for a while.

Top with Cool Whip and crushed Butterfingers.

Haul the cake and the family 150 miles to your son's dorm room
and have a belated birthday party!

Holy Cow Cake

• 1 German Chocolate cake mix, prepared as directed in 9 X 13" pan
• 1 can Eagle brand sweetened condensed milk
• 1 jar caramel ice cream topping
• 4 crushed Butterfinger candy bars
• 8 oz. Cool Whip

When cake is removed from oven, poke as many holes with a fork as possible. Pour condensed milk over cake. Pour caramel topping over cake. Refrigerate until cool. Top with Cool Whip and candy. Serve cold.

Moo