Whimsical September

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Cake Recipe with a Naughty Name & Sinful Taste: Better Than Sex Cake Recipe

Baking is not my forte, and the people who know me best are laughing because they know it’s true! Because I’m a big sweets lover I frequently volunteer to bring dessert to get-togethers only to find myself apologizing for my pitiful-looking cake/cookies/pie/etc as soon as we walk in the door. It’s bad! With appetizers and main dishes it’s easier to eyeball the ingredients because many spices are just for taste, but eyeballing when baking typically doesn’t turn out well for this girl.

 

So now that you view me as a credible source for a dessert recipe, I have one for you today! 😉 Seriously though, this recipe is nearly impossible to mess up, and that’s why I love it so much! This is one of the first things I brought to a social event in Clarksville, and I’ve been making it ever since. I’ve never messed it up because you can’t mess it up. Two thumbs up!

 

Please excuse the naughty name, but allow me to introduce you (or reintroduce you in case you’ve had it before!) to the Better Than Sex Cake. I didn’t come up with the recipe (though I wish I could claim it), so I didn’t come up with the name. It’s moist, chocolate-y, and covered in three of my favorite things – caramel, cool whip, and heath bar toffee.

 

Your family or guests are going to love you for making this cake. I promise! The recipients of the two I whipped up this week went bananas over them.
Cake Recipe with a Naughty Name & Sinful Taste: Better Than Sex Cake Recipe

 

This recipe makes 1 – 9×13 inch cake.

Makes servings Adjust Recipe (Help)

  • eggs & vegetable oil (per devil’s food cake instructions)
Directions
  • Bake cake according to package directions for a 9×13 inch pan
  • Make slits across the top of warm cake with a kitchen knife
  • In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stiring until blended. Pour the warm topping over the top of the cake, letting it sink into the slits (as pictured).
  • Sprinkle half of crushed toffee across the entire cake
  • Let cake cool completely (this is KEY!), and then top with whipping cream. Decorate the top of the cake with more toffee and caramel (optional if you have some left over).
  • Cover and refrigerate for at least two hours. Serve cold and enjoy!
I hope you have a great weekend, friends. 🙂

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