Holy Cow Cake as per Genius Kitchen

This is my version with the Chocolate & Caramel Sauce Drizzles!

                                                                       

My daughter saw this cake from Genius Kitchen & requested for me to make it for her birthday! I was happy to oblige! Chocolate cake with caramel, cream cheese, whipped topping & Butterfingers, what is not to love! It was a huge success & I mean huge! The kid & I both dished up pieces this big but could only eat about 1/2 of it. This cake is so rich & filling you only need pieces about 1/2 of the size we took! But it was fun trying to eat all of it! You will love this cake!

1, 18 ounce Devils Food Cake mix, I could not find one this size so I used the 15 ounce cake mix & added 5 TBS flour + 1 TBS Cocoa to make up the difference as per the tip on Genius Kitchen except they said all flour but more chocolate never hurt & it didn't!

1&1/3 Cups Water

1/2 Cup Vegetable Oil

3 Large Eggs

Mix according to package directions except use the above ingredients, Spray a 9x13 inch pan with baking spray. Pour in cake mix & bake in a preheated oven for 30 to 35 minutes. Remove from oven poke holes in the cake & pour over the cake the following while still warm!

14 Ounces of Sweetened Condenses Milk + 8 Ounces of Caramel Topping. I could only find a 12 Ounce jar & I used all of it, it was just fine!

Now chill the cake.

Once chilled at least 2 hours but overnight works, crush up Butterfingers candy bars enough to make about 2 cups. The original recipe calls for 1 cup crushed Butterfingers but more chocolate is better in my book! Helpful tip, refrigerate the Butterfingers if it is a hot day, that way they crush instead of smoosh! I froze mine that worked great except they were harder to crush, but they definitely crushed nicely! Now sprinkle 1/2 of the crushed Butterfingers over the top of the cake. Cover the top with the following,

8 Ounces of beaten softened cream cheese, & 1 teaspoon of vanilla once beaten beat  in to the mixture,  12 ounces of thawed frozen whipped topping  also known as Cool Whip! I had to buy the larger tub my grocer did not have the 12 ounce tubs, DARN! NOT! I just used the rest as I will tell you!

Now spread the leftover Cool Whip over the cream cheese mixture, Now sprinkle the rest of the crushed Butterfingers & refrigerate another 2 hours at least! 

                                                                      

This cake is suppose to serve 20 servings & I thought HA, sure it does, that is sarcasm folks! So Jen & I served up the nice big pieces you see in the first picture, HOLY COW, we could not finish or servings. This is a rich, dense, wet wonderful cake but after 2 bites you think WOW I think I am full. This takes "that sinking feeling" to a whole new level. PS: my caramel topping that I added to the mixture that you pour over the cake, the 4 extra tablespoons that I added to that step, I wish I had saved it & drizzled it over the top of the cake & some chocolate drizzle would have been extra goodness too. But on its' own this cake is a winner!