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Better Than Better-Than-Sex Cake

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Recipe

 

Yield

1 cake

Prep

70 min

Cook

20 min

Ready

90 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
Crust
1 cup butter, unsalted
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2 tablespoons sugar
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2 cups all-purpose flour
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Vanilla pudding layer
3 each egg yolks
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½ cup sugar
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¼ cup all-purpose flour
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2 cups milk
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2 teaspoons vanilla extract
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2 tablespoons butter, unsalted
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Cream cheese layer
8 ounces cream cheese
very soft
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½ cup sugar
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1 teaspoon vanilla extract
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1 teaspoon lemon juice
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1 cup cream
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Whipped cream layer
1 ½ cups cream
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3 tablespoons powdered sugar
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Pineapple caramel layer
8 ounces pineapple, canned, crushed
drained
1 Jar caramel sauce
or chocolate sauce
*
Chocolate glaze
2 ounces semi-sweet chocolate
null, null
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2 tablespoons butter, unsalted
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1 ½ teaspoons vanilla extract
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Ingredients

Amount Measure Ingredient Features
Crust
237 ml butter, unsalted
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3E+1 ml sugar
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473 ml all-purpose flour
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Vanilla pudding layer
3 each egg yolks
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118 ml sugar
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59 ml all-purpose flour
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473 ml milk
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1E+1 ml vanilla extract
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3E+1 ml butter, unsalted
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Cream cheese layer
231.2 ml/g cream cheese
very soft
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118 ml sugar
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5 ml vanilla extract
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5 ml lemon juice
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237 ml cream
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Whipped cream layer
355 ml cream
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45 ml powdered sugar
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Pineapple caramel layer
231.2 ml/g pineapple, canned, crushed
drained
1 Jar caramel sauce
or chocolate sauce
*
Chocolate glaze
57.8 ml/g semi-sweet chocolate
null, null
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3E+1 ml butter, unsalted
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7.5 ml vanilla extract
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Directions

Butter a 9x13" baking pan.

Set oven rack in center of oven and preheat to 350?F.

Beat butter and sugar until fluffy. Add flour, at low speed in mixer, blend until mixture is pebbly and can be pressed together.

Press mixture on bottom of buttered pan and bake for 20 minutes or until golden.

Cool completely.

If using a food processor, process until ingredients are a coarse mixture.

For pudding, beat egg yolks and set aside near stove.

Whisk the sugar, flour and milk in amdeium saucepan until free of lumps.

Set over medium heat and cook, stirring constantly with a wooden spatula, just to a boil.

Remove from heat and whisk a little bit of the hot, thick pudding into the beaten egg yolks then pour the yolk mixture back into the pudding, whisking really well.

Continue to cook 1 to 2 minutes, stirring constantly, until thick.

Pour pudding into bowl and add vanilla nd butter, stirring until butter melts.

If pudding has lumps, pour through a large, fine-mesh strainer.

Chill, with plastic wrap pressed directly on surface of pudding, until ready to use.

Beat cream cheese, sugar, vanilla and lemon juice just to blend.

In seperate bowl, whip 1 cup cream to medium-stiff peaks.

Fold a scoop of whipped cream into beaten cheese then fold remaining cream into cheese.

Set aside.

Whip 1½ cups cream, sugar and vanilla to stiff peaks.

Spread crust with cream cheese mixture, top with pineapple, then caramel or chocolate sauce.

Spread pudding over pineapple; spread whipped cream evenly over pudding.

Chill well.

To make glaze, melt chocolate and butter over low heat, stirring until smooth and completely melted.

Remove from heat, stir in vanilla.

Drizzle in zigzags across cake's surface.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 610g (21.5 oz)
Amount per Serving
Calories 164262% from fat
 % Daily Value *
Total Fat 113g 174%
Saturated Fat 71g 353%
Trans Fat 0g
Cholesterol 325mg 108%
Sodium 293mg 12%
Total Carbohydrate 47g 47%
Dietary Fiber 3g 12%
Sugars g
Protein 42g
Vitamin A 76% Vitamin C 11%
Calcium 37% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

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