Better Than Sex Cake II

858 Reviews 64 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
ANGELADY41
Recipe by  ANGELADY41

“Rich chocolate cake, caramel, toffee, and whipped topping - need I say more?!”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch cake

Directions

  1. Bake cake according to package directions for a 9x13 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.
  2. 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. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
  3. 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 and serve right from the pan!

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Reviews (858)

Rate This Recipe
DCLAWSONUW
1138

DCLAWSONUW

This recipe has been in with my family for quite a few years, and I have a few easier methods to making it--right when you pull the cake out of the oven, take the handle of a wooden spoon and poke holes all over the cake (it doesn't matter if you hit the bottom of the pan or not) and then poor the caramel directly into the holes, then do the same with the condensed milk. Once the cake cools, top it with the cool whip and then top that with the toffee bars crunched up (Heath & Skor bars seem to work very well). This is by far the one recipe that I pass along the most--it's awesome!

JTERRILL
774

JTERRILL

I read the reviews and made some changes to make a better cake. First I made the devil's food cake and cut the oil in half. It makes a dense cake so it won't get soggy (like everyone complained) and brings out the flavor of the chocolate. After baking I poked holes in the cake with a chopstick (not to the bottom of the pan), poured a jar of caramel over the top at room temperature (I omitted the milk completely because I didn't want it to be soggy)and poured chocolate syrup over the caramel. I broke up two Heath bars and put those on top. Next layer was cool whip and two more candbars. For presentation I added chocolate syrup stripes. It looked great, the cake didn't fall apart and everyone LOVED. Serve immediatley. It wasn't overwhelmingly sweet but sweet enough! I love sweets and this was perfect. I'll make it again and again!

SLJ6
478

SLJ6

Yummy!...I did make a few changes...this is actually a recipe I saw in a magazine(it was called Better than Homework Cake)....the only difference was that this recipe calls for devils food cake and the other one called for german chocolate cake (which I personally dont care for). The changes I made were poking holes in the cake with the back of a wooden spoon instead of making slits...and I used the whole 14 oz. can of condensed milk and doubled the amount of caramel topping....seems like a lot...but it soaks in and makes like a sauce for this cake. Used lite cool whip and pre-packaged chocolate covered toffee pieces. Great flavor...took this to friends house for dessert and everyone loved it.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 193 cal
  • 10%
  • Fat
  • 7.6 g
  • 12%
  • Carbs
  • 29.3 g
  • 9%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

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