Hi everyone…things have been a little busy but I got a little bit of time to squeeze in another post. This is kind of part 2 of the Tres Leches birthday surprise for my friend (explained in previous post). While thinking about how I could alter Tres Leches to include chocolate I remembered another cake that I have been making since middle school. This cake involves a German chocolate cake soaked in a mixture of caramel and sweetened condensed milk, topped with whipped cream and heath bar pieces. Yup…you guessed it! The other cake I brought to my friends birthday was Better Then Sex Cake.
I guess right now maybe a few red flags might be going off from the previous paragraph…yes, I said middle school. In fact I got this recipe from my neighbor who was actually trying to hide the name of the cake with her had as I was copying down the ingredients. Eventually, I was told what the name of the cake was…
While there are many versions of this cake, some involve devils food cake, pineapple, chocolate fudge; I always come back to this version. Maybe I’m a little bit biased, but I think this is the best combination that I have seen or tried that carries the title “Better then Sex.” Lots of other versions of this cake are overwhelmingly sweet and anything more than a 1 in square piece will put you in a sugar coma for days. However, this version is quite light, chocolaty, a little buttery, while still packing enough sugary deliciousness that will satisfy any sugar craving. I swear the secret to the cake’s awesomeness is Mrs Richardson’s Butterscoth Caramel, oh man…soooo good, that is one ingredient you should pay the extra money for. This is one cake recipe that you have to try!
Better Then Sex Cake
Ingredients:
1 box German chocolate cake (prepare according to the directions on the box)
1 can (15 oz) sweetened condensed milk
1 bottle Mrs. Richardson’s Butterscoth Caramel
2 cups heavy whipping cream
1 tsp vanilla
1 tbsp powdered sugar
3-4 Heath bars crushed
- Prepare the German Chocolate Cake as directed on the box and allow to cool completely.
- In a separate bowl, combine the sweetened condensed milk and the butterscotch. You may want to leave a few tablespoons of the caramel to drizzle on the top of the finished cake.
- Using an electric mixer, combine the heavy whipping cream, vanilla and powdered sugar. Continue whipping until stiff peaks are formed. Be careful not to over beat the whipped cream or else the cream kind of curdles and becomes kind of lumpy. This doesn’t affect the flavor too much but it isn’t really good to do. Leave in the refrigerator until you are ready to use it.
- When the cake is completely cooled, poke holes all over the cake with the end of a wooden spoon, tines of a fork or a wooden skewer. I used the end of a wooden spoon but it might have been a bit too large because I ended up with a cake that, in appearance, resembled swiss cheese. I would say optimally the poking utensil should be around a quarter of an inch in diameter. Poke lots of holes evenly across the top of the cake so that the liquid can get all the way through the cake.
- Evenly, pour the caramel mixture into the holes. Refrigerate for at least a few hours. I did refrigerate mine overnight, but a few hours should do just fine.
- When the cake is chilled and the liquid has soaked into the cake, cover with the whipped cream and top with crushed Heath bars.
I have made this cake many times and it never fails. This cake is really easy because you can use a box cake mix (again one of the few times I will actually chose the box cake mix route over the from scratch route) to help speed things up. The next time you need an easy dessert definitely give this one a try. Let me know if you think it comes close to its name.