Tag Archives: chocolate cake

“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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Birthday Baking – Chocolate Cake Gets A Special Surprise Center

19 Jan

There are few things I love more than celebrating birthdays – and my husband’s 27th birthday was no exception! I was thrilled that he would finally be joining me and we would both be in our “late 20’s”, and I couldn’t wait to lavish him with presents, dinner and a party, and of course- BIRTHDAY CAKE!

I started with my Go-To Chocolate Cake Recipe, which has sour cream in the batter to make it extra moist
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This cake is delicious, and pretty versatile too – which means there is some room for some experimentation…hmm…luckily, I knew just the thing to get my creative juices flowing

The_Dollop_Book_of_Frosting_thumb

This book of mouth-watering frostings is written by Heather Saffer – who is actually local to Rochester NY where I live, and she is a baker who owned a cupcake shop here, and she recently won Cupcake Wars on Food Network and now is a pretty big deal, with her book and doing all kinds of appearances – check out her website Here, and you can Buy Her Book on Amazon (you can get it for your Kindle too!)

So when I saw the Salted Caramel Buttercream Recipe in the book I knew it would be the perfect “glue” between my two layers of chocolate cake
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The Salted Caramel Frosting was very easy to make on the stovetop, and once I tasted it I knew it would compliment the chocolate perfectly!
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Once I had the frosting made, I whipped up some Vanilla Buttercream to add to it to give it a perfect fluffy consistency
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Ok so cooled cake layers = check
Chocolate frosting per chocolate cake recipe = check
Salted Caramel frosting = check
Vanilla Buttercream frosting – check

All the pieces were complete, and now it was time to assemble!
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I mixed the caramel and vanilla frostings together and smeared them all over the bottom layer of cake, and I was sure to get it all the way to the edge – as this is a frosting you will want to savor with each and every bite of cake – trust me!

Once that was all set, I placed the top layer on and frosted it all up, and then stuck it in the fridge until party time

I must admit, I was nervous to serve it to my friends and family – as a layer cake isn’t exactly something you can inconspicuously try before the guests arrive (unlike Cookies which are perfect for pre-taste testing!)

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But everyone (me included!) loved the way this turned out – the cake was nice and moist, the chocolate frosting sweet, smooth, and almost a bit tangy with the sour cream, and the salted caramel really stole the show here – it was thick, sweet, but somehow not overly sweet. Needless to say, there were no leftovers of this cake – which my waistline is glad for but is a little sad at the same time (no cake for breakfast? UGH!)

If you want to make your own salted caramel or Vanilla Buttercream Frosting, then I highly suggest you pick up a copy of Heather’s book – I know I can’t WAIT to try out more of her recipes (Cinnamon Whiskey Buttercream or Maple Bacon are calling my name I think…YUM!). My dad’s birthday is next month so you better believe I will be using The Dollop Book of Frosting again real soon!

My “Go To” Chocolate Cake Recipe

5 Jun

Baking Confession: I used to make everything from a mix. Brownies, cakes, cookies – they all came from a box/roll/tub, and it wasn’t until I made cookies from scratch a few years ago that I realized “hey, this is way better, and not that much harder!”. Since then, I have been experimenting with making various baked goods from scratch, like cookies and brownies, and I have even attempted to make a cake (minus the boxed mix!)


I stumbled across this chocolate cake recipe and have made it several times – the cake itself stays moist (thanks in part to the sour cream!) and has the perfect chocolate flavor, and the frosting is the real star here – creamy, chocolatey, and irresistable – so much so that I find myself inhaling all the extra frosting every time!
Sour Cream Chocolate Cake (Recipe courtesy of Daisy Sour Cream)
Ingredients
• 3/4 cup vegetable oil
• 1 large egg
• 3 teaspoons vanilla extract , divided usage
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 1-ounce squares semi-sweet baking chocolate, melted
• 2 cups all purpose flour
• 1 1/3 cups unsweetened cocoa powder , divided usage
• 1 tablespoon baking soda
• 1/2 teaspoon salt
• 1 cup warm water
• 1 1/4 cup Daisy Brand Sour Cream , divided usage
• 1/2 cup softened butter
• 3 cups powdered sugar
• 1/4 cup 2% milk
Directions
Heat the oven to 350 degrees.
Grease and flour two 8-inch baking pans; set aside.

In a large mixer bowl add vegetable oil, egg, and 2 teaspoons vanilla extract. Beat at medium speed until well mixed (1 minute). Add brown sugar and granulated sugar; continue beating, scraping bowl often, until well mixed (1 minute). Add the melted chocolate. Continue beating, scraping bowl often, until well mixed (1 minute).

In small bowl stir together flour, 2/3 cup unsweetened cocoa powder, baking soda, and salt.

Add the flour mixture to chocolate mixture alternately with water, beating well after each addition. Add 1 cup sour cream; mix well.

Pour into prepared pans and bake until a wooden toothpick inserted in center of cakes comes out clean (about 30 to 35 minutes).

Remove cakes from the oven; cool 10 minutes. Remove the cakes from the pans; cool completely.

Meanwhile, in medium bowl add ½ cup softened butter; beat at high speed until creamy (1 to 2 minutes). Add 2/3 cup cocoa powder and 1 teaspoon vanilla; continue beating, scraping bowl often, until mixture is creamy (1 to 2 minutes). Add the powdered sugar, 1 cup at a time, beating well after each addition. Add the milk and ¼ cup sour cream; continue beating, scraping bowl often, until creamy (1 to 2 minutes).

Place one cake, flat side up, on the bottom of a serving plate. Place about 1 cup frosting in the center of the cake. Spread to about ½-inch from the edge of the cake. Place the second cake, flat side up, on top of the frosted first layer. Frost the sides and top of cake with remaining frosting.

Here is the cake – complete with Birthday candle holes!

This cake really is easy, and turns out perfect every time, it has definitely become my “go to” chocolate cake recipe.

I have yet to find a yellow/white from scratch cake recipe that I like, I have tried a few, and until I find “the one”, I will keep using boxed mixes for now. I especially enjoy the funfetti variety of boxed white cake mix (did you know you can make cookies out of funfetti cake mix? I make these all the time, they are so good, and they stay fresh for longer than a cake and can even be frozen!)