Better-Than-Sex Cake

Alex asked me to make him Better-Than-Sex Cake for his birthday a few weeks ago (should I be offended by that?).  I had had this cake in the past and always liked it, but never thought it was anything to write home about it. 

Being the good wife I am, I did a search for the perfect recipe, and came across this one.  I think the key is to use a combination of caramel sauce and sweetened condensed milk (rather than just sweetened condensed milk as most recipes call for).  The result was spectacular, and we all loved it.  It didn't last long. 

Great choice, Honey! 

 

 Better-Than-Sex Cake (but not really)

Slightly adapted from this recipe on AllRecipes.com.

Ingredients:

• 1 package Duncan Hines devil's food cake mix
• 3/4 cup sweetened condensed milk
• 3/4 cup caramel ice cream topping
• 1 cup chocolate covered toffee, chopped (I use the Heath baking chips sold by the chocolate chips)
• 1 (8 ounce) container frozen whipped topping, thawed

Directions:

1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Poke holes across the top of the cake with a kabob skewer or end of a wooden spoon, making sure not to go through to the bottom.
2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the holes.
3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with chocolate toffee chips. Refrigerate and serve right from the pan.