Better Than Sex Cake II
Rich chocolate cake, caramel, toffee, and whipped topping - need I say more?!
Rich chocolate cake, caramel, toffee, and whipped topping - need I say more?!
- Carbohydrate 9.34116786145 g
- Cholesterol 0.1417476155 mg
- Fat 0.01417476155 g
- Fiber 0.127572850570473 g
- Protein 0.21262142325 g
- Saturated Fat 0.015592237705 g
- Serving Size 1 1 servings (1 9x13 cake) (14g)
- Sodium 49.4699178095 mg
- Sugar 9.21359501087953 g
- Trans Fat 0 g
- Calories 36 calories
Step-by-step
- Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
- 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. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
- 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!
The Mechanics of the Poke
Warm crumb structure dictates how deeply liquids penetrate a freshly baked chocolate base. Piercing the cake while it rests on a wire rack for precisely five minutes ensures the crumb remains structurally sound enough to hold channels without crumbling entirely into the pan. Poking holes that reach three-quarters of the depth of a 9x13-inch pan prevents the sticky caramel and sweetened condensed milk mixture from pooling exclusively at the bottom surface. When combined over low heat in a saucepan, these two dairy components emulsify into a uniform syrup that readily flows into every narrow crevice.
Toffee Texture and Temperature Control
Crushing chocolate-covered toffee bars into distinct, irregular chunks rather than a fine powder creates necessary textural contrast against the soft sponge. Sprinkling these solid pieces over the warm caramel layer causes the chocolate coating to soften slightly while preserving the hard crystalline crunch of the inner toffee core. Allowing the entire assembly to cool completely on the counter prior to spreading the thawed whipped topping prevents the dairy foam from melting and separating into an oily film.
Storage and Scaling Efficiency
Refrigeration firms the caramel and solidifies the whipped topping, yielding clean slices when served directly from the baking vessel. Stored properly in an airtight container at 40 degrees Fahrenheit, this dessert maintains optimal texture for up to three days without the cake turning soggy. Halving the ingredient quantities works well when baking in an 8x8-inch pan, though baking times for the boxed mix should be monitored closely to avoid dry edges.
