A square of chocolate holy cow cake with whipped cream topping and chopped Butterfingers candy on top. Image for recipe box
Print Add to Collection

Holy Cow Cake

A super rich chocolate cake that is soaked overnight in chocolate, caramel, and sweetened condensed milk then covered with Butterfingers candy bars and whipped cream. It travels well and is perfect for potlucks!
Course Dessert - Cake
Cuisine American - Southern
Keyword chocolate, poke cake, potlucks
Prep Time 10 minutes
Cook Time 30 minutes
Chill overnight if possible 8 hours
Total Time 8 hours 40 minutes
Servings 16 servings
Calories 689kcal
Author Marye Audet-White



  • 1 chocolate cake boxed mix or homemade - baked in a 13x9-inch pan
  • 1/2 cup chocolate chips bittersweet
  • 8 full sized Butterfingers candy bars chopped
  • 28 ounces Eagle Brand sweetened condensed milk or your favorite brand
  • 1 1/2 cups caramel sauce
  • 1 1/2 cups chocolate sauce


  • 1 pint heavy cream
  • 1 teaspoon vanilla
  • 1/4 cup sugar
  • 1 tablespoon instant pudding mix , white chocolate or vanilla



  • Mix the batter for the chocolate cake according to the instructions but stir in 1/2 cup bittersweet chocolate chips.
  • Bake the cake according to the recipe directions.
  • Poke holes in hot cake using a small dowel or straw.
  • Pour the Eagle Brand 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.
  • 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