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Updated April 19, 2017
(1 Votes)

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Holy Cow Poke Cake
Holy Cow Poke Cake
This image courtesy of recipelion.com

You'll see where this recipe gets its name when you read the ingredients list. Holy Cow Poke Cake is one of the most decadent poke cake recipes around, making it a great cake recipe to make for a birthday or other big celebration where indulgence is welcome! This cake is also super easy to prepare, but it's better that you make this cake ahead of time (the night before is perfect), as it needs to sit in the fridge overnight for the best results and unmatched flavor. What sounds better than a dark chocolate cake soaked in a butterscotch and sweetened condensed milk mixture, and then topped with whipped cream cheese frosting and Butterfinger candy? We can't think of much.

Cooking Time - TextPrepare cake according to box instructions; chill overnight for best results.

Ingredients

  • 1 package Devil's food cake
  • 1 1/3 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 (8-ounce) jar prepared butterscotch ice cream topping
  • 1 (14-ounce) can sweetened condensed milk
  • 8 ounces Butterfinger candy
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 8 ounces cream cheese, softened

Instructions

  1. Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking pan with non-stick cooking spray.

  2. In a large bowl, dump out your cake mix. Add water, oil, and eggs, mixing each ingredient in slowly with a spatula. Scrape down sides of the bowl and make sure that all dry ingredients are fully combined.

  3. Pour batter into greased pan and bake for 35 to 40 minutes. Once cake is hot and fresh out of the oven, immediately poke holes in it from top to bottom using a fork.

  4. In a medium-sized bowl, combine the butterscotch topping with the condensed milk by stirring together with a spoon. Once combined, pour this mixture over the entire cake, so that it seeps into the holes, soaking through the cake.

  5. With an electric mixer on low (or by hand if you prefer), mix thawed whipped topping with the cream cheese until smooth. This will be your frosting. Spread it on top of the cake until fully covered, and garnish with crushed Butterfinger candy. Pour any remaining butterscotch from the jar over the top of the cake and refrigerate overnight.
     

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I love yummy poke cakes! This one has so much sweet goodness in it I think I will overload on sugar! I know how good these cakes are, so I'm planning on making it tomorrow to share with family. (I don't want to eat too much of it myself). These cakes are really good the next day, too.

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