This weekend was a busy one – on Sunday my momma turned the big 5-0, plus it was father’s day, and it was BF’s mom’s and granny’s last weekend in town. Oh, and on top of all of that, I was featured on foodporndaily (kinda made my day). BF and I hosted a big celebration/farewell lunch at our place on Sunday- four generations of BF’s family, plus my momma and me.
For dessert/birthday cake, I made one of mom’s favorite cakes. Mom and I first encountered this cake once upon a time ago when I was still a sweet, young girl back in Michigan. I remember our neighbor Cindy brought it to a potluck and called it “Better Than Sex Cake”, it was love at first bite. Today BF aptly renamed it “Better Than Anything Cake”, as his nieces were around and I couldn’t get past the awkwardness of saying “S-E-X” around young ears. 🙂
Normally I wouldn’t post something that uses a boxed mix, but this cake is so easy and so darn good I just couldn’t resist. Plus, BF’s mom loves this cake just as much as my mom and I do, and now when she will be able to recreate it when she goes back home! You can be the judge of if it’s really better than… “anything”.
Ingredients
- 1 (18.25 oz) box chocolate cake, baked according to packagae directions
- 7 oz sweetened condensed milk
- 7 oz caramel
- 3 bars of chocolate-covered toffee (i.e., Heath or Skor bars), crushed
- 1 (8 oz) container whipped topping
Instructions
- 1. Bake cake according to package directions (I use a 9x13 pan, it's easiest and you can serve it right from the pan).
- 2. Heat sweetened condensed milk and caramel in the microwave until warmed, and stir until thoroughly mixed. While the cake is still warm, poke holes (not to the bottom) in it with a fork, end of a spoon, or skewers. (Alternatively, you could use a knife to cut slits across the top of the cake)
- 3. Pour caramel mixture over chocolate cake while it's still warm. Sprinkle some of the crushed candy bars on top and allow the chocolate to melt a bit. Allow to cool completely to room temperature.
- 4. Top with whipped topping and sprinkle remaining crushed toffee bars over top. Refrigerate at least a few hours, or ideally overnight.
Yummmm!!!! I love all those things in that cake how can u go wrong with chocolate and caramel and toffee?? Congrats on being featured! 😀
o0o yummy…it looks so cool and sophisticated!
Been Making this cake (originally called “Paul Newman Cake”) since the late 1990’s and it never fails to get rave reviews. I found it in a now defunct magazine called “Quick Cooking”. I think I will go make one now 🙂
I’ve made this cake before exactly to the letter and it is AMAZING!!!
I’ve been dying to make this cake….I LOVE toffee and chocolate..YUM!!
Saw this on the tastespotting website. Looks delicious!