Death By Chocolate Is Better Than Sex
Try this Death By Chocolate Is Better Than Sex recipe, or contribute your own.
Try this Death By Chocolate Is Better Than Sex recipe, or contribute your own.
- 4 oz semi-sweet chocolate chips
- 1 4 serving pk chocolate pudding mix
- 2 c whole milk
- 10 oz oreo cookies crushed
- 1 12-oz pk cool whip non-dairy creamer (may use chocolate cool whip instead for a more chocolate taste)
- water enough to make chips glossy and a thin glaze
- 1 pk chocolate butter cake mix or german chocolate cake mix (without pudding)
- 1 16-oz jar hersheys double chocolate ice cream topping syrup or hot fudge *i like the double chocolate better
- 1 cn sweetened condensed milk (not evaporated milk)
- Carbohydrate 65.2780631578947 g
- Cholesterol 8.51515789473684 mg
- Fat 13.7907789473684 g
- Fiber 2.06905264703851 g
- Protein 5.49885368421053 g
- Saturated Fat 5.97118063157895 g
- Serving Size 1 1 x13 cake (117g)
- Sodium 357.667578947368 mg
- Sugar 63.2090105108562 g
- Trans Fat 2.63011684210527 g
- Calories 392 calories
Step-by-step
- Grease and Flour a 9x13 Cake Pan and set aside.
- Beat eggs for about 2 min. on high with wire whip. Then add cake mix to eggs and add oil as directed on cake mix beat for a few seconds. Then add MILK INSTEAD of water. (Whole milk is reccommended but 2% will work). Mix as directed on package.
- Pour into prepared 9x13 cake pan. Bake as directed or until toothpick comes out clean when inserted into center of cake.
- Cool for 5-10 minutes then using a wooden spoon.. poke holes about every 1/2 inch.
- Then drizzle cake with sweetened condensed milk and double chocolate icecream topping. (Some will stay on top of cake) Spread with wooden spoon forcing into holes.
- Let cake cool for at least 20 more minutes.
- Then when completely cool add crushed oreo cookies.. reserving a hand full of finely crushed for topping.
- Then spread cool whip on top blot a spoon full about every 1/2 inch and then spread to prevent cookies from mixing in with whip cream.
- Then top with remaining finely crushed cookie mixture lightly sprinkled on top.
- Finally, Melt chocolate semi-sweet (or milk chocolate for a richer taste) in double broiler with enough water to make a glossy pourable mixture. Add 1 teaspoon vanilla flavoring if desired. Drizzle this across whip cream mixture in swirls to make it look pretty.
- Cover and store in refrigerator. (Best second or third day!)
- Warm in microwave for about 5 to 10 seconds if you like warm chocolate, whip topping will melt just a tad but if it has been in the refrig long it wont melt much.
- This cake FREEZES really well too!
- PLEASE DONT DIE! and if you do, YOU WILL DIE HAPPY! :)
- Posted to MM-Recipes Digest V4 #060 by Anna Leffew <venus@voy.net> on Feb 28, 1997.
Substituting whole milk for the water called for on a standard cake mix box alters the crumb density by introducing additional fats and proteins that coat the flour's gluten strands, yielding a noticeably tender, heavier texture that holds up better to subsequent liquid saturation. Baking this batter in a standard 9x13 metal pan requires monitoring until a wooden toothpick inserted into the exact geometric center emerges clean without wet batter clinging to it, usually around 25 to 35 minutes depending on the specific oven calibration. Poking holes into the warm crumb while spaced roughly a half-inch apart creates channels for high-viscosity liquids like sweetened condensed milk and chocolate syrup to penetrate deep into the interior structure rather than pooling exclusively on the surface. Sugar molecules in these syrups are hygroscopic, meaning they actively draw and retain moisture from the surrounding environment, which prevents the cake from drying out during storage. Allowing the assembled dessert to rest in the refrigerator for 48 hours achieves an optimal flavor profile as the cocoa solids and dairy fats fully homogenize across the crumb, cookie layers, and whipped topping. Freezing portions requires wrapping them tightly in moisture-barrier materials to prevent ice crystal formation on the exposed whipped topping surfaces.
