Holy Cow Cake recipe is a decadent chocolate poke cake made with Butterfingers candy bars, hot fudge sauce, & caramel sauce all topped with whipped cream. Always a hit at potlucks!
CourseDessert – Cake
CuisineAmerican – Southern
Prep Time10minutes 
Cook Time30minutes 
Chill overnight if possible8hours 
Total Time8hours  40minutes 
Servings16 servings
AuthorMarye Audet-White


  • 13×9-inch pan



  • 1 chocolate cake boxed mix or homemade
  • ½ cup chocolate chips bittersweet
  • 8 full sized Butterfingers candy bars chopped
  • 28 ounces Eagle Brand sweetened condensed milk or your favorite brand
  • 1 ½ cups caramel sauce
  • 1 ½ cups chocolate sauce


  • 1 pint heavy cream
  • 1 teaspoon vanilla
  • ¼ cup sugar
  • 1 tablespoon instant pudding mix , white chocolate or vanilla


Step one: Bake cake

  • Mix the batter for the chocolate cake according to the instructions but stir in ½ cup bittersweet chocolate chips.
  • Bake the cake according to the recipe directions.

Step two: Add syrups

  • Poke holes in hot cake using a small dowel or straw.
  • Pour the Eagle Brand sweetened condensed milk over the hot cake, giving it a few seconds to soak in.
  • Pour the chocolate syrup over the cake, giving it a few seconds to soak in.
  • Pour the caramel over the cake.
  • Cover and refrigerate overnight.
  • Next day sprinkle the cake with 5 chopped Butterfingers.


  • Whip the cream with the sugar and instant pudding mix until it is thick and spreadable.
  • Top the cake with the whipped cream mixture.
  • Cover with the remaining chopped Butterfingers.


  • Use a butter cake recipe or mix instead of the chocolate.
  • Try substituting chopped Heath bars for the Butterfingers.
  • If you have leftover cake, which is unlikely, be sure to keep it tightly covered in the refrigerator.
  • I’ve made this with homemade chocolate cake and with a boxed mix and there really isn’t much difference. This is one of those cakes that you can make when you need something super easy.
  • It is much better if you can keep it until the next day- but you absolutely must let it chill for at least 6 to 8 hours.


Calories: 689kcal | Carbohydrates: 105g | Protein: 9g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 58mg | Sodium: 525mg | Potassium: 442mg | Fiber: 2g | Sugar: 65g | Vitamin A: 600IU | Vitamin C: 1.6mg | Calcium: 240mg | Iron: 1.9mg

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Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.