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The following is a prose-form recipe for a cake named "Better Than Sex Cake." It's not. But it is very good. I got this recipe from Cindy, who got it from Jennifer. Their last names have been omitted to protect the guilty.
First, make sure you have the following ingredients:Bake the cake mix according to the directions on the box. Use a 9" x 13" pan or two 8" pans.
- A chocolate cake mix. I used a Betty Crocker German Chocolate cake mix. Others will do.
- 3 eggs- for the cake mix.
- 1/2 cup of vegetable oil- for the cake mix.
- Pam no-stick cooking spray- for the cake mix.
- 1 1/3 cups of water- for the cake mix. Almost everyone will have this already.
- 2 or 3 ounces of Heath Bar candy.
- An 8 ounce tub of Cool Whip, or some whipped cream for you purists.
- A 12.5 ounce jar of butterscotch ice cream topping.
- A 14 ounce can of Borden Eagle Brand sweetened condensed milk.
- A wooden mixing spoon with a handle diameter of 3/8" - 1/2".
While the cake is baking, mix the sweetened condensed milk and the butterscotch topping together in a bowl. Be sure to use a bowl large enough to hold both ingredients. Do not use the wooden spoon for this.
When you are done baking the cake, take it out of the oven and put it on a heat-resistant surface and let it cool for 10 minutes. Turn off the oven.
Holding your wooden mixing spoon by the bowl end, poke 3/8" - 1/2" vertical holes down almost all the way through the cake, all over the cake, about one inch apart.
Pour the sweetened condensed milk/butterscotch topping mix over the cake, concentrating on getting it into the holes.
Cover the cake and put it in your refrigerator for at least 12 hours. This is critical. If you taste the cake before that time has elapsed, it will taste yucky.
Spread the Cool Whip or whipped cream over the cake.
Crumble the Heath Bar candy and sprinkle it over the Cool Whip or whipped cream.
The cake is now ready to eat. Try to control your moans and eye rolling while you eat it. If you have any leftovers, refrigerate them.
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