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 14.011751792175 g
- Cholesterol 0.21262142325 mg
- Fat 0.021262142325 g
- Fiber 0.19135927585571 g
- Protein 0.318932134875 g
- Saturated Fat 0.0233883565575 g
- Serving Size 1 1 Serving (21g)
- Sodium 74.20487671425 mg
- Sugar 13.8203925163193 g
- Trans Fat 0 g
- Calories 54 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.
- 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!
Operating within a strict single-pan framework requires precision when layering dense liquids over a fragile crumb structure. When warm devil's food cake meets a hot mixture of sweetened condensed milk and caramel topping, osmosis and gravity drive the dairy fats and sugars deep into the interior, hydrating the crumb while preventing surface sogginess. To execute this properly without specialized tools, pierce the cake while it rests on a wire rack using the rounded handle of a wooden spoon spaced precisely one inch apart.
- Cool the baked cake for exactly 5 minutes before poking holes; piercing a hot cake causes structural collapse, while a cold cake resists moisture absorption.
- Maintain low heat when combining the 6 ounces of caramel topping and the 14-ounce can of sweetened condensed milk to prevent the milk proteins from scorching.
- Chop the 3 toffee bars into uneven chunks rather than fine crumbs to maintain distinct textural contrast against the soft whipped topping.
- Chill the assembled dessert for a minimum of two hours in the refrigerator so the gelatin and stabilizers in the thawed whipped topping firm up properly for slicing.
Refrigeration halts the further migration of caramel syrup, yielding clean slices directly from the 9x13 inch pan. Stored properly, the dessert maintains its structural integrity for up to three days.
