Tag Archives: allrecipes.com

“Better Than Sex Cake” – Weird Name, Delicious Dessert

28 Aug

A while back I made some insane Better Than Sex Chex Mix that was modeled after the infamous Better Than Sex Cake – and I realized that while I have gotten the chance to eat the cake before, I have never actually made it. Well – I decided that it was definitely time to change that!

In case you aren’t familiar with the “Better Than Sex Cake” – there are several recipes and variations out there, but the main idea is a base of chocolate cake that’s extra moist and sweet thanks to a drizzle of caramel, and then it’s topped with Heath bar bits, cool whip, and more caramel. Sounds good, right? Ok then – time to get started:

 

Better Than Sex Cake II (Recipe courtesy of AllRecipes.com)

Prep time: 30 min
Cook Time: 1 hour
Ready in: 1 hour 30 min

 

Ingredients
-1 (18.25 ounce) package devil’s food cake mix (plus required ingredients per cake preparation – eggs/water/oil)
-1/2 (14 ounce) can sweetened condensed milk
-6 ounces caramel ice cream topping
-3 (1.4 ounce) bars chocolate covered toffee, chopped
-1 (8 ounce) container frozen whipped topping, thawed

 

Directions
1. Bake cake according to package directions for a 9×13 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
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

 Cake Collage 1

This was easy to make, I mean, its basically a boxed cake mix with some snazzy extras – so pretty much anyone can do it!

Cake Collage 2

So much toffee – yum!

Cake CLoseup

Doesn’t this make your mouth water?

Cake Piece

I’m going to be honest with you – I do NOT love the name “Better Than Sex Cake” – because let’s be real – can a cake really be better than really good sex? Doubtful – but a cake CAN be easy to make, and taste delicious – which I would say this definitely succeeds at. You get the chocolate cake taste with a slight caramel kick to it, and its super moist, and the heath add just the right amount of crunch while the whipped topping gives it a creamy aspect too. I HIGHLY encourage you to bring it to your next picnic, girl’s night, work party, or just make it at home for you – a simply delicious indulgence awaits you!

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Cinnamon Rolls From Scratch – So Easy Even I Can Do It!

26 Oct

I have been in the “baking zone” this weekend – yesterday I whipped up some Pumpkin Oatmeal Cookies and a decadent Flourless Chocolate Torte (post to come on that beauty!) – what can I say? I love to bake, and to try new recipes – but there are some things I definitely consider to be out of my “baking comfort zone”. Namely, anything that requires a candy thermometer (not sure why, it just makes me nervous ha), and my second bug-a-boo is definitely anything that has yeast in it and requires rising. Bread is more my husband’s specialty – but I recently gotten it into my head that cinnamon rolls from scratch would be amazing – not only to eat, but a feat for me – defying my baking demons by making something that requires yeast and kneading and everything!

I decided on this highly rated Cinnamon Roll Recipe from AllRecipes.com for two reasons – one – I had almost all of the ingredients at home already, and two – it only requires one “rising” and no overnight fuss or muss. So here goes nothing…

INGREDIENTS:

For the Dough:
1 cup milk
1/2 cup butter
1 cup water
1 tablespoon active dry yeast
1 cup white sugar
1 teaspoon salt
2 eggs
6 cups all-purpose flour

For the filling
2 teaspoons ground cinnamon
2 cups dark brown sugar
1/2 cup butter, softened

For the frosting
2 cups confectioners’ sugar
1 (3 ounce) package cream cheese,
softened
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
3 tablespoons milk

DIRECTIONS:

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter; stir until melted. Add water and let cool until lukewarm.
2. In a large bowl, combine the milk mixture, yeast, white sugar, salt, eggs and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. Divide dough into two pieces. Roll each piece into a 12×9 inch rectangle. In a bowl, stir together the cinnamon and brown sugar. Spread each piece with half of the butter, half of the brown sugar and cinnamon mixture. Roll up dough, using a little water to seal the seam.
4. Cut each roll into 12 slices using a very sharp knife or dental floss. Place rolls onto two 9×13 inch greased baking pans. Cover and let rise until almost doubled, about 1 hour. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
5. Bake in preheated oven for 20 to 25 minutes until golden brown.
6. To make frosting; combine confectioner’s sugar, cream cheese, butter and vanilla. Add milk gradually until frosting reaches a spreading consistency. Spread over warm (but not hot) cinnamon rolls.

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The various stages of dough – warming the milk, mixing, and adding the flour in batches

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My first attempt at kneading – what a great way to get out aggression!

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The rolls are all “rolled” and ready to rise, then bake!

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OVEN TIME!

The smell that fills the kitchen while these are making is completely unlike anything else in the world – the yeasty, cinnamon-y scent is the best!

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The baked rolls– ready for frosting!

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The delicious finished product

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When I finally got to sink my teeth into one of these, I was thrilled (and starving, as I hadn’t eaten any breakfast – I wanted to save myself for these beauties!) – and encouraged, as they were definitely worth the time and effort I put into them

The outside was nice and crispy, and the inside was doughy and sweet, with a perfect amount of spice from the cinnamon. The frosting added the perfect sweet glaze, and I honestly can’t believe I went this long without these in my life – that’s how delicious they were. They would be perfect for a holiday breakfast or to bring to brunch, or to just enjoy with a cup of coffee on a crisp fall morning!