Better Than Sex Cake
One of my co-workers makes this cake once a year and ever time she brings it, I eat two pieces! And I am the person that NEVER eats cakes or cupcakes.
But, this is not just regular cake with icing, this is a moist desert filled with caramel flavor and little bits of toffee! The drizzle of caramel over the top with the whipped cream just tops it all off and brings the flavors together. Some call it caramel cake and that is a deserving name.
All I know, is this cake is moist and delicious and one that brings everyone to the table to eat. It’s perfect for parties, showers, or potlucks. Unless you were planning on taking some home with you…ha! It’s the kind of dessert my kids look at me pleading that it can be made at home for them.
The ingredients are so simple. Chocolate cake mix, chocolate and toffee bits, caramel topping but the trick I think is the Sweet and Condensed Milk. That one little can makes everything divine.
I generally would just make it in my casserole dish like this one, but if you’re going to be traveling with it, I would just grab one of the disposable aluminum versions that can be pitched afterwards. That way you don’t have to worry about transporting your dirty casserole dish home. You also don’t have to worry about losing your casserole dish before you get home because, lets face it, our fear is always that someone will take off with our prized casserole dish.
So knock everyone’s socks off the next time you’re making dessert.
| Prep Time | 30 Minutes |
| Cook Time | 30-45 Minutes |
| Servings |
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- 1 box chocolate cake mix
- 1 1/4 cups Water
- 1 14oz canned sweetened condensed milk divided
- 3/4 cup vegetable oil
- 2 large Eggs
- 1 tablespoon Pure Vanilla Extract
- 2 cups Semi-Sweet Chocolate Chips
- 1 14oz caramel ice cream topping
- 1/2 cup toffee bits
- 1 13oz canned whipped cream
Ingredients
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- Preheat the oven to 350 degrees.
- In a large mixing bowl, combine the cake mix, water, half of the sweetened condensed milk, oil, eggs and vanilla until well mixed.
- Spray the inside of a 9x13 baking pan with non-stick cooking spray and pour cake batter into the pan.
- Sprinkle the chocolate chips over the top of the batter.
- Place the pan in the oven and cook for 30-45 minutes or until the center of the cake is done and a toothpick inserted in the middle comes out clean.
- Using the handle of a wooden or plastic spoon, poke holes all over the surface of the top of the cake.
- In a small mixing bowl, combine together the remaining half of the sweetened condensed milk and the 3/4 of the caramel ice cream topping.
- Pour the caramel and condensed milk mixture evenly over the cake, allowing the sauce to fill the holes in the top of cake.
- Place cake in the refrigerator until chilled and you are ready to serve.
- Cut cake into 12 servings and top each slice of cake with whipped cream, reserved caramel ice cream topping and toffee bits.