“Better Than Sex” Cake
In my early 20s, I never gave cooking much thought. I certainly didn’t do a lot of cooking growing up and was never really inspired to start. Until I met my friend Mia. We worked together as editors at an insane job and she kept us well fed with delicious treats like whoopie pies and “Better Than Sex” cake. She talked about what she made for her boyfriend for dinner the night before and went shopping at lunch for ingredients she needed for her next creation. She even made soup, which meant she really knew how to cook. I envied her cooking abilities and the fact that she, unlike me, actually had someone to cook for on a regular basis. But I never had that passion for cooking that she did. After many, many missteps, I finally found my footing and my passion for cooking, food memoirs, and all things related to cooking. So Mia, thanks.
“Better Than Sex Cake” is one of the most decadent and satisfying desserts I’ve ever had the pleasure of eating. I made this cake for Ryan’s family reunion two years ago and we had to make up another name for it around his grandmother Bessie and Aunt Margaret. I think we called it “Buffay Surprise” (it was a long drive) or something like that. Anyway, it isn’t fancy or elegant nor it is an accurate representation of the complex dishes that Mia can make so well. But it is the first of her recipes I ever tried to recreate and well, toffee and chocolate together is just so damn good…
Better Than Sex Cake
- 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
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. Make sure you crush the candy bars into small chunks as opposed to crumbs. You can also add Skor bars into this as well if you like.
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 for 30 minutes.