By VexxingCat 97
05:32
05:32
Better Than Sex Cake Recipe:
"This is an old-fashioned, but easy-to-make devil's food cake recipe. Pound cake like texture and sinfully chocolaty. This is from an old Philadelphia Bakery."
Cake Ingredients:
1/2 cup butter
3 (1 ounce) squares unsweetened chocolate
2 cups white sugar
2 eggs
1 cup water
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 cup milk
1 teaspoon distilled white vinegar
Topping Ingredients:
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed
(Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
2.In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
3.Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
4.Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
5.Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
6.Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
7.In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
8.Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!
Bon Appétit
