Yes, I do have my moments of laziness in the kitchen.  There are days when I’m not above a frozen burrito, mac & cheese out of a box or spaghetti sauce in a jar.   But the minute I’m done partaking in those convenience foods, I always realize that it wasn’t worth it, and that making my own would have been so much more satisfying, tasty and probably even healthier. *See disclaimer below.

This recipe is a PERFECT example.  I’m sure most of you have come across this very popular recipe at some point.  It’s a popular pot-luck dessert in my part of the world and it seems like everyone has their own version.  It usually consists of a cake mix, jarred caramel or fudge sauce and a Cool-Whip topping.

But holy cow, there are enough chemicals in Cool-Whip alone to keep an 8th grade science class busy for a very long time.

So, I implore you.  Please try it this way instead.  This is BETTER THAN Better Than Sex Cake.

Homemade chocolate cake.  Condensed milk, homemade fudge sauce.  Real whipped cream.  Toffee bits.  NOW we’re talking.  And, you’re right.  This isn’t suddenly health food just because I made it from scratch.  But it tastes better.  And you know exactly what ingredients you’re putting into your body.

*Disclaimer:  I’m not saying that there is anything wrong with convenience foods.  Sometimes.  I understand being busy, too tired or unmotivated to make a home cooked meal!  TRUUUUUST me.  But if you aren’t already, do yourself and your family a big favor and start doing some from-scratch cooking in your kitchen.  The payoff is three-fold:  your taste-buds, bank-account and health will all thank you.  Homemade food not only tastes better, it’s almost always cheaper and YOU control the ingredients.  Win, win, win.

Enjoy!

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Better Than Better Than Sex Cake
Yield:  8-10 servings
Prep Time:  30 minutes ♦ Bake Time:  30 minutes ♦ Cooktop Time:  15 minutes ♦ Chill Time:  30 Minutes

Cake Ingredients:
2 cups sugar
1 and 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
14 oz sweetened condensed milk, for topping.

Heat oven to 350 degrees F.  Prepare two 9-inch cake pans by spraying with cooking spray, lining with parchment circles and spraying parchment with additional cooking spray.

In a large bowl (I use my stand mixer), sift together sugar. flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla and beat on medium speed for 2 minutes.  Stir in boiling water. This batter is very thin, so don’t be alarmed.  Pour batter into prepared pans.

Bake 30 to 35 minutes or until cake tester comes out clean.  Cool 10 minutes, then remove cakes from pans and place on a sheet of parchment paper to cool.   This parchment paper will help greatly in assembling the cake.

After cake has cooled slightly, use the handle of a wooden spoon to poke holes in the top of the cake.  Evenly space the holes around the cake, about 1 or 1.5 inches apart.

Pour half of the can of sweetened condensed milk over each of the cakes, using a spatula to spread it evenly and guide it into the holes.  It might spill over the sides of the cake, which is fine.

Homemade Fudge Sauce Ingredients:
4 ounces unsweetened chocolate, chopped
3 tablespoons unsalted butter
2/3 cup water
1/3 cup sugar
6 tablespoons corn syrup
Pinch of salt
1 tablespoon vanilla extract

Using a double boiler (or a glass dish over but not touching simmering water, or the microwave) melt the butter and chocolate.  Stir frequently to avoid burning.  Meanwhile, in a small, heavy saucepan, heat the water to boiling.  Pour the chocolate and butter mixture slowly into the boiling water and stir.  Add the sugar, corn syrup and salt, mix (or whisk) until smooth.  Turn the heat up until the mixture just starts to boil, then adjust the heat down as low as you can to maintain a constant boil.  Stir frequently.  Allow the mixture to boil for 8-9 minutes, then remove from heat and allow to cool for 15 minutes.  Stir in the vanilla.

Spread half the fudge mixture over the tops of each of the cake rounds.

Whipped Cream Ingredients:
1 and 1/2 cups heavy whipping cream
2 teaspoons vanilla or the seeds of 1 vanilla bean
1/2 cup confectioners sugar

In a clean and cold bowl of a stand mixer, whip the whipping cream using the whisk attachment until stiff peaks form.  Add the vanilla and confectioners sugar and whip until combined.

To assemble cake:
Place the bottom layer (which is now covered in condensed milk and fudge sauce) on to the serving plate.  Spread half of the whipping cream over just the top of the cake.  Add the top layer of cake, and press down gently.  Spread the remaining whipping cream over the top layer.
Topping:
1 cup toffee bits
1/4 cup mini chocolate chips
1/2 cup caramel sauce, if desired (I omitted.)

Sprinkle toffee bits and chocolate chips over the top layer of the cake, and drizzle with caramel sauce if desired.

Store cake in refrigerator for 30-60 minutes before serving.  Store the cake in the refrigerator for up to 3 days.

Enjoy