Holy Cow Cake

Holy Cow Cake


"Chocolaty, gooey, rich, and delicious!"
Added to shopping list. Go to shopping list.


1 h 50 m servings 379 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 56.7g
  • 18%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 359 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
  2. Beat cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared baking dish.
  3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 34 to 38 minutes. Poke holes into cake using a straw.
  4. Stir sweetened condensed milk and caramel topping together in a bowl; pour over warm cake and holes. Cool cake completely, about 1 hour.
  5. Spread whipped topping over cake and sprinkle toffee bits over whipped topping.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 6
Most helpful
Most positive
Least positive

Made this for church this past weekend. Everyone loved it. It's a keeper in my recipe book and will make it again.

Very moist cake with a great flavor. Perfect for fall!

This is a fabulous dessert. I have made it for years. The recipe I was given has that "it must be refrigerated overnight" and I agree - the flavors really need to meld. Also, my recipe has yo...

Updated review after refrigerating 3 hours: Flavors blend together much better and this is a must when making this cake. Highly recommend adding flaked coconut on top of caramel mixture. Origin...

I originally got the recipe for this cake from my good friend Teresa, but lost it at some point over the years. I am so happy to have found it again! I have made this cake so many times, and eve...

I have been making this for years it is a hit with everyone try putting a hand full of chocolate chips in the batter

Other stories that may interest you