Better Than Sex Chocolate Cake (Printer-friendly)

Rich chocolate cake soaked with caramel and milk, topped with whipped cream and toffee bits.

# What You'll Need:

→ Cake

01 - 1 box (15.25 oz) chocolate cake mix
02 - 3 large eggs
03 - 1 cup (8 fl oz) water
04 - 1/2 cup (4 fl oz) vegetable oil

→ Soaking Mixture

05 - 1 can (14 oz) sweetened condensed milk
06 - 1 jar (12 oz) caramel sauce

→ Topping

07 - 1 tub (8 oz) frozen whipped topping, thawed
08 - 1/2 cup (3 oz) toffee bits
09 - 1/2 cup (3.25 oz) mini semi-sweet chocolate chips (optional)

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish.
02 - In a large bowl, combine cake mix, eggs, water, and vegetable oil. Beat until smooth following package guidelines.
03 - Pour batter into prepared dish and bake for 28 to 32 minutes until a toothpick inserted in the center comes out clean.
04 - While the cake is still warm, poke holes evenly about 1 inch apart using the handle of a wooden spoon.
05 - Slowly pour sweetened condensed milk over the cake, allowing it to soak into the holes, then repeat with caramel sauce, reserving a few tablespoons for drizzling.
06 - Allow cake to cool to room temperature, then refrigerate for at least 2 hours to meld flavors.
07 - Spread thawed whipped topping evenly over the chilled cake.
08 - Sprinkle toffee bits and optional mini chocolate chips evenly atop the whipped topping.
09 - Drizzle the reserved caramel sauce over the dessert just before serving.

# Expert Tips:

01 -
  • It looks fancy enough to impress but uses a cake mix, so there's zero stress about the baking part.
  • The soaking step means every single bite is tender and saturated with flavor—no dry cake moments here.
  • You make it hours ahead, which means you can actually enjoy your guests instead of sweating in the kitchen.
02 -
  • The cake must be warm when you poke it—if it's cooled completely, the holes will seal up and the liquid won't penetrate properly, leaving you with a dry bottom layer.
  • Don't skip the chilling time; those 2 hours are when the sweetened condensed milk and caramel work their way through the crumb and everything becomes one cohesive, tender cake.
03 -
  • If the sweetened condensed milk or caramel feels too thick to pour, warm the cans in hot water for a few minutes first so they flow more easily into the holes.
  • Use a bamboo skewer or thick cocktail pick instead of a wooden spoon handle if you want more control over hole size and want to avoid accidentally tearing the cake.
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