Better Than Sex Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
15.25 ounce box of chocolate fudge cake mix
02 -
3.1 ounce box of chocolate pudding mix
03 -
1 cup whole milk
04 -
½ cup vegetable oil
05 -
3 large eggs
→ Toppings
06 -
14 ounce can sweetened and condensed milk
07 -
¾ cup caramel sauce, divided
08 -
8 ounce tub whipped topping
09 -
½ cup toffee bits
10 -
½ cup chopped chocolate bar (e.g., Hershey's)
# Instructions:
01 -
Preheat the oven to 350°F and spray a 9x13 inch cake pan with cooking spray.
02 -
In a large bowl, mix the chocolate fudge cake mix, pudding mix, milk, vegetable oil, and eggs until fully combined.
03 -
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
04 -
Remove the cake from the oven and use the bottom of a chopstick or wooden spoon to poke holes throughout the cake, about ⅔ of the way down, ensuring not to poke through the bottom.
05 -
Allow the cake to cool for 20-30 minutes.
06 -
After the cake has cooled, pour the sweetened and condensed milk evenly over the cake, allowing it to seep into the holes, followed by ½ cup of the caramel sauce.
07 -
Spread the whipped topping evenly over the surface of the cooled cake.
08 -
Drizzle the remaining ¼ cup caramel sauce in zigzag patterns over the whipped topping. Sprinkle toffee bits and chopped chocolate evenly across the top.
09 -
Refrigerate the cake, uncovered, for 1 hour until completely cooled. Slice, plate, and serve cold.
# Notes:
01 -
Ensure the cake cools properly before adding toppings to prevent melting.