Does anyone have a recipe for the better than sex cake?

1 (18.25 oz) package Devil's food cake mix


1/2 (14 oz) can Sweetened condensed milk


6 oz. Caramel ice cream topping


3 (1.4 oz) chocolate covered toffee bars, chopped


1 (8 oz) container frozen whipped topping, thawed.


Preparation





Bake cake according to directions for 9x13 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.





In a sauce pan 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.





Let cake cool completely, then top with whipped topping. Decorate top of cake with more toffee chunks and swirls of caramel topping. Refrigerate and serve right from the pan.Does anyone have a recipe for the better than sex cake?
I use yellow cake mix (any kind). Bake as directed. Let it cool completely. Poke holes in the cake with a fork all over. In a separate bowl mix one can sweetened condensed milk and one jar Smuckers caramel ice cream topping. Pour this mixture over the cake. It might look like it will overflow, but it won't, the cake soaks it up. I refridgerate it like that overnight, but you don't have to. Just before serving top with cool whip and sprinkle with Heath bits or any other toffee bits. It is wonderful! Enjoy!Does anyone have a recipe for the better than sex cake?
I make a cake that is a devils food choc. with peanut butter(Skippy peanut butter)Icing. I find Betty Crocker to be better and white whipped Icing and mix Skippy in it until you taste the peanut butter.
CAKE:


1 package plain yellow cake mix


1 stick of butter


1 C whole milk


3 large eggs





TOPPING:


1 20 oz can of pineapple in juice, undrained


1 C sugar


1 package (5.1 oz) instant vanilla pudding


3 C. whole milk


1 8oz. container whipped topping (frozen)


1 C toasted, chopped pecans


1 6 oz. package unsweetened grated coconut





Preheat oven to 350 %26amp; mist a 13x9 inch baking pan with vegetabel spray. In a mixing bowl combine cake mix, eggs, milk and melted butter. Mix until thick and well blended. Pour batter in the pan and bake 28-32 minutes.\





To prepare the topping place pineapple with it's juice in a saucepan with the sugar. Cook on medium until the sgar is dissolved. When the cake is finished poke holes in it with a straw and smooth the pineapple mixture over the top.





Place the pudding and milk in a mixing bowl and mix according to the package directions. Spread the pudding mixture over the pineapple mixtureand place the cake in the fridge to chill 30 minutes.





Place the whipped topping, pecans and coconut in a mixing bowl and mix until well distributed. Spread over the pudding layer and chill another 30 minutes. Slice into squares and serve.
well now, I suppose that depends on the quality of your sex life... I'm so kidding, ok, well, in my opinion, food tastes better with the emotion you put into it, nothing says ';like sex'; than some hard work, so no short-cuts... from scratch. Here's two to choose from:








introduction


WHITE CHOCOLATE TRUFFLE AND CHOCOLATE FUDGE LAYER CAKE





A thick layer of pure white chocolate truffle separates the amaretto-brushed layers, and a bit more truffle filling is used to flavor the whipped cream icing.





serving size





Makes 12 to 14 servings.


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ingredients


Chocolate stars


6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped


1 tablespoon solid vegetable shortening


Nonstick vegetable oil spray





Cake


4 ounces unsweetened chocolate, chopped


1 3/4 cups all purpose flour


1/4 cup unsweetened cocoa powder


1 teaspoon baking powder


3/4 teaspoon baking soda


1/2 teaspoon salt


2 cups sugar


1/2 cup (1 stick) unsalted butter, room temperature


2 teaspoons vanilla extract


2 large eggs


1 1/2 cups whole milk





Filling and frosting


3 cups chilled whipping cream


1/4 cup (1/2 stick) unsalted butter, cut into pieces


1 pound good-quality white chocolate (such as Lindt or Baker's), finely chopped


2 teaspoons vanilla extract





1/2 teaspoon almond extract





4 tablespoons amaretto or other almond liqueur


preparation


For chocolate stars:


Line baking sheet with foil. Stir chocolate and shortening in top of double boiler set over simmering water until melted and smooth. Pour onto prepared baking sheet, tilting pan to spread chocolate mixture to irregular 14x9-inch rectangle. Refrigerate until just firm, about 12 minutes. Spray assorted star-shaped cookie cutters with nonstick spray. Cut out stars. Refrigerate until firm, about 30 minutes. Using small offset spatula, carefully transfer stars 1 at a time to another foil-lined baking sheet. Refrigerate until ready to use. (Can be made 3 days ahead. Cover and keep refrigerated.)





For cake:


Preheat oven to 350掳F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper; butter parchment. Stir unsweetened chocolate in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Sift flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in lukewarm melted unsweetened chocolate and vanilla. Beat in eggs, 1 at a time, blending well after each addition. Mix in cocoa powder mixture in 3 additions, alternating with milk in 2 additions.





Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Run knife around edge of each pan to loosen cakes. Turn cakes out onto racks and cool completely. Peel off parchment.





For filling and frosting:


Bring 1 cup cream and butter to simmer in heavy medium saucepan over medium heat, stirring until butter melts. Remove from heat. Add white chocolate and stir until smooth. Whisk in vanilla. Pour 1 1/2 cups white chocolate filling into small bowl; cover and freeze until cold, about 2 hours.





Let remaining white chocolate mixture in saucepan stand at room temperature until lukewarm, about 20 minutes.





Using electric mixer, beat remaining 2 cups cream and almond extract in large bowl until peaks form. Working in 3 batches, fold in lukewarm white chocolate mixture. Refrigerate whipped cream frosting just until medium peaks hold, folding occasionally, about 3 hours.





Brush 2 tablespoons amaretto over top of each cake layer. Place 1 layer on platter. Spread chilled 1 1/2 cups white chocolate filling over. Top with second cake layer. Spread whipped cream frosting over top and sides of cake. Chill until cold and set, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.)





Arrange chocolate stars decoratively atop cake and serve.





Bon App茅tit, December 2002





or:





2 cups sugar


1 1/4 cups oil


4 eggs, lightly beaten


3 cups flour


2 teaspoons baking powder


1 teaspoon baking soda


1/2 teaspoon salt


2 cups grated carrots


1/2 cup chopped nuts, optional


1/2 cup raisins, optional





Not the one? See other Carrot Muffins Recipes





* Mixer Muffins


* Carrots Muffins





1. Preheat oven to 350-degrees F.


2. Grease or prepare muffin pans with paper liners.


3. Beat sugar and oil in bowl.


4. Add eggs to bowl and blend well.


5. In seperate bowl, sift dry ingredients (flour- salt).


6. Stir dry ingredients into batter, blending well.


7. Fold in carrots, nuts and raisins.


8. Spoon batter into muffin tins, filling 2/3 full.


9. Bake for 35-40 minutes or until tooth pick tests clean.





frost with cream cheese butter cream: stick of butter, tub of cream cheese, box of domino confectionary... mix away.





alrighty? hope that's either the best substitute EVER, or that you rock some crazy seduction scene. best of luck!
I don't have a from scratch version. But there's a shortcut version in the Cake Doctor cookbook using cake mix. You might also check the cake doctor website.