Better Than Sex Cake
16 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 15-ounce boxed devil's food cake mix (plus ingredients needed to make it, per the instructions (oil, eggs, water, etc.))
- 1 14-ounce can sweetened condensed milk
- 16 ounces caramel topping or sauce
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 4 Heath Bars (chopped (5-6 ounces of candy total))
Method
- Preheat the oven to 350°F (180°C).
- Combine the cake mix, three large eggs, one‑third cup (80 ml) vegetable oil, and one cup (240 ml) water in the mixing bowl and stir until smooth. Pour the batter into the prepared 9×13-inch pan.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake and immediately poke holes all over it with a wooden skewer or fork.
- Pour the sweetened condensed milk over the cake, tilting the pan to help it fill each hole.
- Drizzle the caramel sauce evenly across the cake surface.
- Cover and refrigerate for at least one hour to set.
- In a bowl, combine heavy whipping cream with powdered sugar and whip unfil stiff peaks form, being careful not to overwhip.
- Spread the whipped cream over the chilled cake and smooth with a spatula.
- Sprinkle the chopped Heath Bars evenly over the whipped topping.