This isn’t your ordinary chocolate cake. It’s better than sex cake, because it has a surprise at the bottom! This recipe is one of our favorites because it tastes so great and everyone loves to eat it. You can make this in a 9×13 pan or individual ramekins for an intimate dinner with your significant other. We used two layers to get that extra layer of chocolate goodness on top!
This recipe will be perfect for the upcoming Valentine’s Day holiday or if you are hosting guests this weekend. If you want something sweet, but not too heavy then this would be the best option out there! So go ahead and try making Better Than Sex Cake II today!
prep: 30 mins cook: 1 hr total: 1 hr 30 mins Servings: 24 Yield: 1 – 9×13 inch cake
3 (1.4 ounce) bars chocolate covered toffee, chopped
½ (14 ounce) can sweetened condensed milk
1 (18.25 ounce) package devil’s food cake mix
1 (8 ounce) container frozen whipped topping, thawed
6 ounces caramel ice cream topping
Bake cake according to package directions for a 9×13 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!
Per Serving: 193 calories; protein 2.7g; carbohydrates 29.3g; fat 7.6g; cholesterol 9.7mg; sodium 211mg.