better than sex cake
better than sex cake
This aptly named Better Than Sex Cake is the epitome of indulgence, featuring layers of rich chocolate cake, caramel, toffee, and a luscious whipped topping. With a sweetened condensed milk-caramel sauce and chocolate-covered toffee, it’s decadence on a plate—need I say more?
- ½ (14-ounce) can sweetened condensed milk
- 3 large eggs
- ½ cup vegetable oil
- 1 ¼ cups water
- 1 (15.25-ounce) package of devil’s food cake mix
- 1 (8-ounce) container of thawed frozen whipped topping
- 3 ¼ (1.4-ounce) bars of chocolate-covered toffee, chopped
- 8 ounces caramel ice cream topping, divided
Preheat your oven to 350°F (175°C) and grease the bottom of a 9x13-inch glass pan.
In a large bowl, combine the cake mix, water, vegetable oil, and eggs with a mixer on medium speed until smooth. Transfer the batter to the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool on a wire rack for 5 minutes, then make shallow slits across the top, ensuring not to cut all the way through to the bottom.
While the cake is cooling, heat the sweetened condensed milk and 6 ounces of caramel topping in a saucepan over low heat, stirring until smooth. Pour this mixture evenly over the warm cake, letting it soak in. Reserve 1 to 2 tablespoons of the chopped chocolate-covered toffee for garnish, and sprinkle the remaining toffee over the cake.
