Yaers ago i tasted a cake called better than sex cake does anyone have a recipe?!
Yaers ago i tasted a cake called better than sex cake does anyone have a recipe?
Answers:
Better Than Sex Cake IIi
1 (18 1/4 ounce) package dark chocolate cake mix
1 1/3 cups water (or as directed in cake directions)
1/2 cup vegetable oil (or as directed in cake directions)
3 eggs (or as directed in cake directions)
1 (14 ounce) can sweetened condensed milk
1 (8-12 ounce) jar Mrs Richardson's caramel topping or butterscotch topping
8 ounces whipped topping (Extra Creamy Dream Whip is good)
2 Heath candy bars, crushed (Skor bars or Nestle's Heath bits will also work, if you can find them)
1. Preheat oven to 350°F.
2. Grease and lightly flour 13" x 9" cake pan.
3. Mix cake as directed on package.
4. Bake the cake about 35 minutes or until it tests done.
5. As soon as it comes out of the oven, poke holes all over it with a fork (I actually use a small diameter chop stick) and pour sweetened condensed milk evenly over the cake, followed by caramel sauce (microwaved about one minute until warm and easily pourable - I use only about 10 oz of the jar).
6. Refrigerate overnight.
7. Shortly before serving, spread whipped topping over cake and sprinkle with crushed Heath bars (or bits).
8. Enjoy.
Better Than Sex Cake II
INGREDIENTS
* 1 (18.25 ounce) package devil's food cake mix
* 1/2 (14 ounce) can sweetened condensed milk
* 6 ounces caramel ice cream topping
* 3 (1.4 ounce) bars chocolate covered toffee, chopped
* 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. Make slits across the top of the cake, 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 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!)
3. 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!
Source(s):
recipezaar.com
allrecipes.com
There are a zillion of them on allrecipes.com
Here's the link to the search where I typed "better than sex cake"
http://allrecipes.com/search/recipes.asp...
Where apparently Ms. I love Johnny Depp goes but doesn't list her sources.
BETTER THAN SEX CAKE
1 box yellow cake mix
1 box French vanilla pudding (can be instant)
1/2 c. oil
1/2 c. water (some recipes call for milk instead)
4 eggs
1 (8 oz.) carton commercial sour cream
1 (6 oz.) bag sweet chocolate chips
1 c. chopped pecans
1 bar (or 1/2 box) German chocolate, grated
1 c. coconut, toasted
Add each ingredient in the order above, blend thoroughly between each. Pour into a greased, floured tube pan and bake at 350 degrees for 50 to 55 minutes or until done.
ICING FOR B-T-S CAKE
1 (8 oz.) pkg. cream cheese, at room temperature
1 box confectioners' sugar
1 tsp. vanilla
Nuts and coconut
Cream cheese and sugar until smooth. Add vanilla, nuts and coconut.
BETTER THAN SEX CAKE 2
1 1/2 c. sugar
9 oz. frozen whipped topping
1 box vanilla pudding
1 box butter cake mix
1 sm. size can crushed pineapple
Mix cake and bake by package directions in two 9-inch cake pans. Allow to cool. Cook sugar and pineapple together on low heat for 5 to 10 minutes. When cake cools, stick hole in the cake and pour cooled pineapple and sugar mixture over cake.
Add vanilla pudding, mixed by package directions, between layers and to top within 1 inch of edge. Ice sides and top edge with cake with whipped topping, and refrigerate until ready to use.
go to verybestbaking.com type it in & you can print it out
INGREDIENTS
1 (18.25 ounce) package devil's food cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed
DIRECTIONS
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!