Description
Better Than Sex Cake is a rich chocolate poke cake made with devil’s food cake, sweetened condensed milk, caramel topping, chocolate-covered toffee, and fluffy whipped topping. The warm cake absorbs a smooth caramel mixture before it is chilled and finished with crunchy toffee and a caramel drizzle. This easy make-ahead dessert is perfect for parties, potlucks, and family celebrations.
Ingredients
Scale
- 1 (15.25-ounce) package devil’s food cake mix
- 1 1/4 cups water
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 (14-ounce) can sweetened condensed milk (7 ounces)
- 8 ounces caramel ice cream topping, divided
- 3 1/4 (1.4-ounce) bars chocolate-covered toffee, chopped
- 1 (8-ounce) container frozen whipped topping, thawed
Instructions
- Preheat the oven to 350°F (175°C). Grease the bottom of a 9-by-13-inch baking dish.
- In a large bowl, combine the devil’s food cake mix, water, vegetable oil, and eggs. Beat with an electric mixer on medium speed until well combined. Pour the batter into the prepared baking dish.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 5 minutes.
- Make shallow slits or holes across the top of the warm cake, taking care not to cut all the way to the bottom of the dish.
- Meanwhile, combine the sweetened condensed milk and 6 ounces of the caramel topping in a saucepan. Heat over low heat, stirring until smooth.
- Slowly pour the warm caramel mixture over the cake, allowing it to soak into the slits. Reserve 1 to 2 tablespoons of the chopped toffee for decorating, then sprinkle the remaining toffee evenly over the cake.
- Let the cake cool completely. Spread the thawed whipped topping evenly over the surface.
- Decorate with the reserved toffee and drizzle with the remaining 2 ounces of caramel topping.
- Refrigerate until thoroughly chilled. Cut into 24 portions and serve directly from the baking dish.
Notes
- Use the handle of a wooden spoon or a similar utensil to make evenly spaced openings in the warm cake. Do not pierce through to the bottom of the pan.
- Heat the condensed milk and caramel gently over low heat; do not boil.
- Allow the cake to cool completely before adding the whipped topping so it stays fluffy.
- Chop the toffee bars into small chunks rather than fine crumbs for a noticeable crunch.
- For the best texture, chill the cake thoroughly before serving. It can be made a day ahead.
- Cover and refrigerate leftovers for up to 3 days.
- To freeze, wrap the finished cake tightly in plastic wrap and then foil; freeze for up to 3 months. Thaw in the refrigerator before serving.
- Nutrition values are estimates per serving where available; sugar, unsaturated fat, and trans fat were not provided in the source nutrition information.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (1/24 of the cake)
- Calories: 236
- Sugar: Not available
- Sodium: 204 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: Not available
- Trans Fat: Not available
- Carbohydrates: 29 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 33 mg