Better Than Sex Cake II
Submitted by pat kerr
German chocolate poke cake drenched in sweetened condensed milk and butterscotch, then scattered with crushed Heath bars and whipped cream. Five ingredients. Zero restraint.
YIELD
12 servingsPREP
30 minCOOK
30 minREADY
60 minSometimes the simplest version wins, and this one barely breaks a sweat.
Bake a German chocolate cake from a mix (or from scratch if you’re feeling bold), poke it full of holes with a wooden spoon handle, and flood it with sweetened condensed milk and butterscotch topping.
All that sticky, caramelly goodness seeps deep into the warm cake, turning every bite into a fudgy, gooey treasure.
Crush a couple of Heath bars over the top for that buttery toffee crunch, pile on the whipped cream, and call it done.
Kitchen Tips
- Poke the holes while the cake is still warm but not hot. Too hot and the cake tears; too cool and the holes close up.
- Use the round end of a wooden spoon for bigger holes that soak up more of the condensed milk and butterscotch.
- Crush the Heath bars inside a zip-lock bag with a rolling pin for even pieces without the mess.
- Refrigerate for at least 2 hours before serving. The cold sets everything up and the flavors get richer overnight.
Ingredients
Directions
Either bake german chocolate cake according to directions on german sweet chocolate package or from a mix.
Bake in a 9 x 13 pan.
Cool 5 to 10 minutes. Then, using the end of a wooden spoon, poke holes in the cake every ½ to 1 inch.
Cool another 20 minutes.
Drizzle sweetened condensed milk and butterscotch topping into hole (some will end up on top of the cake).
Sprinkle crushed heath bars over the top.
Serve with whipped cream or topping.
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