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October 2015 Newsletter

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The dining car

contributed by Alycefaye Stewart

 Holy Cow Cake

INGREDIENTS

Vegetable spray for 9 x 13 pan
1 package (18.25 ounce) plain devil’s food cake mix
1  1/3 cups water
1/2 cup vegetable oil
3 large eggs

Topping:

1 jar (8 ounces) caramel topping
1 can (14 ounce) sweetened condensed milk
4 Butterfinger candy bars (2.1 ounce each), crushed
1 container (12ounce) frozen whipped topping, thawed
1 package (8 ounce) cream cheese, at room temperature
 

INSTRUCTIONS
Preheat oven to 360°. Lightly spray pan, set aside.

Place cake mix, water, oil, and eggs in a large mixing bowl. Blend for 1 minute. Stop, scrape down sides
of bowl. Increase speed to medium for 2 minutes. Pour batter into prepared pan. Place pan in oven.

Bake 35 to 38 minutes. Remove the pan and place on wire rack. Immediately poke holes in the top of  cake with large drinking straw.

Prepare topping. Place caramel topping and canned sweetened condensed milk in small bowl and mix to combine. Spoon this mixture over hot cake so it can seep down into holes. Measure out ˝ crushed candy bars and sprinkle over cake.

Place whipped topping and cream cheese in large mixing bowl and blend with electric mixer on low speed until smooth. (One minute) Spread the mixture over the top of candy. Sprinkle remaining half of candy on top.

Place the pan, uncovered, in the refrigerator to chill (or overnight) before cutting into squares and serve.

Store cake covered in frig. For up to one week.