The Classic Better Than Sex Cake Recipe Is Dang Delicious & Easy to Make (5 Ingredients) by Donna John

Better than sex cake has been one of my go-to recipes to take to parties and family get-togethers for years. While what it's better than is up to you, this chocolate cake recipe is one that you won't soon forget. This is a extremely moist cake recipe because it's soaked in two sweet ingredients that sink down all through the cake.

Photo credit (all photos): Donna John

This chocolate dessert starts with a box cake mix, which is always a plus in my book. Here is your short and sweet shopping list: a box of devil's food cake mix or chocolate cake mix, caramel sauce, sweetened condensed milk, nondairy whipped topping and toffee candy bars. After baking the cake and allowing it to cool slightly, you poke holes in it and pour the caramel sauce and sweetened condensed milk over the top. The cake is frosted with whipped topping and sprinkled with crushed up candy bars. Insane!

I used a giant size Heath bar because I could not find the smaller bars. Skor bars could also be used. You can chop the candy bars on a cutting board with a sharp knife, or put them into a plastic food storage bag and smash them with a meat mallet or heavy skillet.

Serve this moist chocolate cake for dessert and get ready for the recipe requests.

Cuisine: American
Prep Time: 10 minutes plus time for the cake to cool slightly
Cook Time: 25 to 30 minutes
Total Time: 35 to 40 minutes
Servings: 16

Ingredients

• 15 ounces (1 box) devil's food cake mix or chocolate cake mix
• 14 ounces (1 jar) caramel sauce
• 14 ounces (1 can) sweetened condensed milk
• 8 ounces nondairy whipped topping
• 4 - 5 toffee candy bars, chopped

Here's how to make it:

1. Bake the cake according to package directions for a 13x9-inch baking pan. Let the cake cool slightly.
   
2. Poke holes in the cake using a wooden skewer or chopstick.
   
3. Pour the sweetened condensed milk over the top of the cake.
   
4. Spread to cover the cake completely.
   
5. Pour the caramel sauce over the top of the cake.
   
6. Spread to cover the cake completely.
   
7. Let the caramel sauce and sweetened condensed milk soak into the cake.
   
8. Frost the top of the cake with the nondairy whipped topping. (Instead of using nondairy whipped topping, you could whip 1 1/2 cups of heavy whipping cream and 1/4 cup powdered sugar together.)
   
9. Sprinkle with the chopped candy bars. (To save time, buy a bag of toffee bits.)
   
10. Refrigerate at least 1 hour before serving. Store the cake in an airtight container in the fridge to keep it fresh.
    

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