Better Than Sex Cake
An easy chocolate poke cake soaked with sweetened condensed milk and creamy caramel, topped with Cool Whip and toffee bits.
Ingredients
- 1 box chocolate or devil's food cake mix, any brand, plus eggs, oil and water called for on the box Use avocado oil or light olive oil for the oil.
- 1 can (14 oz) sweetened condensed milk
- 1 jar (10 oz) creamy caramel sauce (or 10 oz measured) Any brand; a creamy sauce soaks in better than a stiff caramel.
- 1 container (8 oz) Cool Whip, thawed, or homemade whipped cream
- 1/2 cup toffee bits
Instructions
- Bake the cake mix in a greased 9x13-inch pan according to the box directions, typically 350°F for 20–30 minutes, using avocado or light olive oil.
- Let the cake cool completely on a wire rack.
- Poke holes all over the cake, about 1 inch apart, with a round wooden dowel.
- Pour the sweetened condensed milk evenly over the cooled cake.
- Pour the caramel sauce over the top and spread gently to cover.
- Cover and refrigerate at least 2–3 hours or overnight.
- Spread the whipped topping over the chilled cake and sprinkle with toffee bits.
- Slice and serve cold. Refrigerate leftovers, covered, up to 3 days.
Notes
- From scratch: use my Devil's Food Cake recipe baked as a single sheet in a 9x13 pan at 350°F for 20–30 minutes; skip its frosting since the whipped topping replaces it.
- Make ahead: complete through step 6 a day ahead; add topping and toffee before serving.
- Storage: cover with a lid or foil (no plastic wrap).
Nutrition
Calories: 520kcalCarbohydrates: 70gProtein: 6gFat: 23gSaturated Fat: 9gCholesterol: 59mgSodium: 410mgFiber: 1gSugar: 54g
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