Ok, so you KNOW a woman named this cake, right? NO man would go there. I mean, am I wrong about this? Yea, didn't think so.
So, I thought EVERYONE knew what this was. When I posted about it on Facebook, I got lots of different versions, some completely different and some variations of how I make it. I could think of 10 different ways to change this up, but I stuck with the recipe that I have always known and always LOVED!
I would not advise asking your husband if he wants any of this before bed.
This recipe calls for caramel. I don't particularly enjoy the ice cream topping variety. I decided to make mine from sweetened condensed milk. Let me tell you how I do this. Take one can (for this recipe anyway) of sweetened condensed milk. Put it in a pot that is much taller than the can. Fill it with water and make sure the entire can is submerged. They say if you let the can peek out of the water there is a chance of it exploding. Some scientific yadda yadda I don't need to hear about, just make sure the can is covered. Put it over medium-high heat, until it comes to a boil, cover and turn your burner as low as you can while still keeping it actively simmering. I cover mine with a lid to keep the water from evaporating to quickly. I check it every 30 minutes for water level. After 3 hours, remove the can with some tongs, and set on a hot pad or in the sink and let it come to room temperature. Open the can after cooling and you have a can of awesome caramel. You can feel free to go get some ice cream topping, but, be awesome and just try this!
First you need a chocolate cake baked in a 9x13 pan. I don't care if it is from scratch, or out of a box, because you know how I feel about that. So get it made, and while it is baking gather up the rest of your ingredients...
1 can sweetened condensed milk
1 can caramelized sweetened condensed milk or 14 ozs of caramel topping
3-4 Heath or Skor Bars (crumbled) or 1 bag of chocolate toffee bits (found by choc chips)
1 regular sized container of whipped topping (or make your own)
When you take your cake out of the oven, poke holes in it, with either the handle of a wooden spoon or something similar in size. Pour over the can of sweetened condensed milk and let it absorb. Then spread over your caramel sauce and let it sit 30 minutes in the fridge or if it is cool let it sit an hour on the counter. You want the caramel to cool and set so the whipped cream doesn't melt off. When it is ready cover the top with whipped cream and toffee bits. Refrigerate until ready to serve.
So you be the judge. IS this a true "Better Than Sex Cake"? If you actually answer that question below, please, use an alias, we don't need anyone in divorce court!
This cake is awesome, and a long time family favorite, I hope you enjoy it too!
Your "who can think about sex when you have a huge piece of cake" chefwannabe