-
-
My review
Better Than Sex Cake II
ANGELADY41
"Rich chocolate cake, caramel, toffee, and whipped topping - need I say more?!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 30 m servings 193 calsOriginal recipe yields 24 servings (1 - 9x13 inch cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
- 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 slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
- Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!
Nutrition Facts
Per Serving: 193 calories; 7.6 g fat; 29.3 g carbohydrates; 2.7 g protein; 10 mg cholesterol; 211 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 9421263 Ratings
-
-
-
-
-
Most helpful positive review
10/14/2002
This recipe has been in with my family for quite a few years, and I have a few easier methods to making it--right when you pull the cake out of the oven, take the handle of a wooden spoon and po...
Most helpful critical review
5/7/2000
This cake was good but the caramel layer didn't sink down into the cake. I won't keep it as one of my top 10.
Most helpful
Most positive
Least positive
Newest
10/14/2002
This recipe has been in with my family for quite a few years, and I have a few easier methods to making it--right when you pull the cake out of the oven, take the handle of a wooden spoon and po...
8/10/2005
I read the reviews and made some changes to make a better cake. First I made the devil's food cake and cut the oil in half. It makes a dense cake so it won't get soggy (like everyone complained)...
1/19/2003
Yummy!...I did make a few changes...this is actually a recipe I saw in a magazine(it was called Better than Homework Cake)....the only difference was that this recipe calls for devils food cake ...
12/6/2007
I have been making this for years, and it has always been a wonderful and dependable standby when I've needed a spur of the moment dessert. My recipe, however, uses the full can of sweetened con...
12/2/2002
Great recipe! A huge hit with all that have tried it! I have made this forever, but the way I've always done it seems a bit easier. Also, I use German Chocolate cake. Basically I put little ...
9/25/2003
This is one of the best desserts I have made. After making it the first time, I have found that the whipping cream seems to detract from the chocolate/carmamel flavor of the cake, so I don't use...
10/29/2003
This cake is sooo amazing! I have made it 3 times so far. I made it for 2 seperate Christmas parties last year and it was the rave of everyone at the party. This cake went much faster than all ...
6/5/2001
Wonderful, very rich cake! I would suggest not making the slits very deep because the caramel goes to the bottom of the cake, and it's hard to serve. Thanks for the recipe!