Some say this cake is better than … you know what
I like to write about food my readers are interested in. It makes me feel like I am educating them on how it’s done and then sending them out into the world to be attacked by wolves. It makes me feel good, the same way delicatessens do. That, I-rule-the-world-because-I-can-tell-you-what-percentage-of-cocoa-is-in-this, feeling. There is only one other thing that gives me that feeling and it’s better than sex … cake.
Better Than Sex Cake is full of sensual flavors. It is dark, rich and big, the same way I like my men. Besides the flavor, this cake is easy, like your older sister.
With five ingredients to work with this cake isn’t hard to do for first timers, and can be done is a variety of ways such as in a bundt pan, two circular cake pans or in a classic 9 by 13 inch pan.
For best results with the cake, use homemade whip cream. Buy a carton of whipping cream and whip away at home. Just be sure to add a teaspoon of vanilla and a little bit of sugar so it’s not bland. Using homemade whip cream means you can control the density of it, making it thick or runny, depending on how you like it and it tastes better homemade.
This cake can be made in advance and kept up to three days in the fridge. If you are really in the mood, you can eat it right after you are done making it. While you partake in this sinful dessert ask yourself, is it really better than sex? Either way, you have to dominate.
Ingredients
1 box of chocolate cake mix
1 can of sweetened condensed milk
1 jar of caramel (liquid)
16 – 18 ounces whipped cream
1 package of Heath toffee bits
– Bake your chocolate cake as instructed in the box and let cool for five to 10 minutes.
– Use a fork and poke 20 to 30 holes throughout the baked cake.
– Pour the sweet and condensed milk all over the cake filling the holes. Do the same thing with entire jar of caramel.
– Then cover the cake with whipping cream, spreading with a spatula.
– Sprinkle the Heath bits over the top of the whipping cream until the bag is empty.
– Cool in the fridge until the cake has firmed up. Cut and enjoy, all night.
C.Ann Jensen, a food snob, is a senior in print journalism. Any questions or comments can be sent to ch.jensen@aggmail.usu.edu