Better than Sex Cake
Devashish
A decadent chocolate cake poked and topped with caramel sauce, sweetened condensed milk, fresh whipped cream, and Heath bar pieces.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine American
Servings 16
Calories 233 kcal
9x13 inch baking pan
Mixing bowl
Electric mixer
Fork or wooden skewer
- 1 chocolate cake baked in a 9×13" pan
- 1 recipe caramel sauce or one 16oz jar caramel topping
- 14 ounce sweetened condensed milk
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 3-4 heath candy bars chopped
Bake cake in a 9×13'' according to recipe directions.
Allow cake to cool, then poke holes in it with a fork or wooden skewer.
Pour caramel sauce all over the cake, followed by sweetened condensed milk (I usually use about ½ of the can but the traditional recipe uses an entire can).
Add whipping cream to a mixing bowl and beat until soft peaks.
Add powdered sugar and then beat the mixture until stiff peaks.
Smooth the fresh whipped cream over the cooled cake.
Sprinkle with heath candy pieces.
Refrigerate for at least 1 hour, or up to one day, before serving.
Calories: 233kcalCarbohydrates: 36gProtein: 4gFat: 9gSaturated Fat: 4gCholesterol: 16mgSodium: 269mgPotassium: 211mgFiber: 1gSugar: 27gVitamin A: 147IUVitamin C: 1mgCalcium: 135mgIron: 1mg
Keyword caramel cake, chocolate dessert, decadent cake, rich dessert, toffee cake