Recipe and Review: Better Than Sex Cake

I went a little Jackson Pollack on the toppings
with hot fudge, caramel, and crushed
Butterfinger and Heath bars.

I admit, it felt more than a little naughty to walk into the gym with Heath bars and a Butterfinger in my bag last week. You see, I’d picked up ingredients for a knock-your-socks-off cake on the way to my fitness class and I couldn’t very well let the star components melt in the car.

After finding the recipe online, I dreamed about this cake. I salivated over the idea of rich chocolate, gooey caramel, crunchy toffee and whipped cream in ONE dessert. Friends, I was fantasizing about “Better Than Sex” cake. At the gym. In front of God and everyone. Oh. My.

Now, many Facebook friends asked: “So, is it?” (You know, better than sex?) Given that my mothers (and husband) read this blog, I’m just going to say: A lady would never tell.

In any event, this starts-with-a-box-mix cake is a cinch to whip up, but between you, me and the pants that may never fit again, it’s a once a year endeavor. (You did see that I mentioned chocolate, caramel, whipped cream AND toffee, right?) If you can, make it a day ahead so that the caramel sauce has time to sink into the cake and get happy.
Better Than Sex Cake 
(Or, if you’re serving an 8-year old boy: Better Than Baseball Cards Cake)
Adapted from “Better than Sex Cake II” from All Recipes
 
N.S.F.D. Ranking: BAH HA HA HA HA. ******
Prep Time: 20 minutes
Bake Time: 35 minutes (follow package directions)
Total Time: 90 minutes (Including cake cool-down time; Not including chilling)
Ingredients:
1 package devil’s food cake mix (I used one without pudding)
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee (like Heath or Skor), chopped
1 Butterfinger, chopped
1 (8 ounce) container frozen whipped topping, like Cool Whip, thawed
 
Directions:
1. Bake cake according to package directions
2. During the last five minutes of cooking, warm up the caramel and condensed milk over low heat on the stove (or in the microwave)
3. When cake is done, let cool on a wire rack for 5 minutes
4. Poke holes over the top of the cake using a chopstick or skewer, taking care not to go all the way through the cake. (Alternatively, you can create slits using a knife.)
5. Slowly pour the caramel sauce mixture over the top of the warm cake, letting it sink into the holes/slits.
6. Immediately sprinkle 2/3 of the chopped toffee over the warm cake.
7. Allow cake to cool completely. Do not pick at the now-caramel covered toffee bits (like me).
8. Spread Cool Whip over the top.
9. Decorate cake with remaining toffee, chopped Butterfinger, caramel and chocolate sauce, if you have it. 
10. Cover and refrigerate for a few hours.
11. ENJOY.
 
Notes: 
  • I followed several of the original recipe comments, and did not heat and mix my condensed milk and caramel sauce. Instead, I poured them over separately, alternating. (I did nuke the caramel sauce.) I found it difficult to pour and I don’t think my sauces sunk into the cake as well as they could have. 
  • I have no idea how many holes to actually make. I did a bunch. 
  • To chop/crush the candy bars without a mess, put them into a gallon zip lock and smash them with a rolling pin or cup. Not only clean, but cathartic. (I left some good sized chunks, but you can smash as finely as you like)
xoxo,
shawna

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