Holy Cow Cake

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"Chocolaty, gooey, rich, and delicious!"
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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

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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.

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  • 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.



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

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