Better Than Sex Chocolate Cake- United States #14

Better Than Sex Chocolate Cake- United States #14
A chocolate devil's food cake with caramel, whipped cream and Heath toffee bars. I made a version that was more time consuming and a bit more challenging than the original recipe, which called for a box cake mix and store bought caramel. I made the devil's food cake and caramel from scratch.

So----you can use
1 Devil's food cake mix. Make according to directions.

OR

Cake:

3/4 c. butter at room temperature

2 c. sugar

3 eggs at room temperature

2 c. all-purpose flour

1/4 c. unsweetened cocoa

1-1/4 tsp. baking soda

1/2 tsp. salt

2 tsp. vanilla extract

1-1/2 c. milk

1 c. crumbled Heath Toffee Bar (to be used when putting the cake together)

1. Preheat oven350F.
2. Grease 2- 8"x2" round pans. Line bottoms with waxed paper, grease and lightly flour.
3. Stir together flour, cocoa powder, baking soda and salt.
4. In mixer beat butter, gradually add sugar, beating on medium until combined.
5. Scrape sides, beat 2 more minutes.
6. Add eggs, one at a time.
7. Add vanilla.
8. Alternating add flour mixture and milk to butter mixture.
9. Beat on med-high for 20 sec.
10. Spread into pans.
11. Bake 35-40 mins.
12. Leave cake in pans. While cake is still warm, poke holes all over the cake. Do not poke holes all the way through the cake, just about 3/4's in.

Caramel Sauce: buy at store

OR

1/2 c. heavy cream

1/2 c. butter

3/4 c. packed brown sugar

2 T. light corn syrup

1 tsp. vanilla extract

1. In a medium saucepan stir together cream, butter, brown sugar and corn syrup.
2. Bring to boiling over medium high heat, whisking occasionally, reduce heat to medium.
3. Boil gently for 3 minutes more.
4. Remove from heat, stir in vanilla.
5. Let cool for 15 minutes.
6. Pour over cake layers. ( There will be extra)

Whipped Cream:

2 c. chilled heavy cream

1/2 c. confectioner's sugar

pinch of salt

1 tsp. vanilla extract

1. Whip heavy cream with a mixer. Whip to soft peaks.
2. Add confectioner's sugar, a little at a time.
3. Add salt and extract.
4. Spread on bottom layer
5. Sprinkle with 1/2 c. crumbled Heath bars.
6. Put top cake layer on.
7. Spread with whipped cream and sprinkle with remaining Heath bars.
8. (Optional: drizzle top with caramel sauce).
9. Store in refrigerator.
   
   
   

Results: I did it right! It was sweet, moist, crunchy and delicious. I recommend making the cake from scratch, it's not complicated, and buy the caramel sauce.

Bottom Line: Yes, I will be making this again. My husband said it was the best one yet! Folks definitely have to have a sweet tooth to dig into this one.  I hope you will try it. It's worth it.

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