Better Than Sex Poke Cake
A name like Better Than Sex Poke Cake comes with high expectations. It will be up to you to decide whether this cake mix recipe lives up to its name. It most likely will, though. The chocolate cake is filled with sweetened condensed milk and topped with heavenly ingredients such as caramel sauce and Heath bits. How could you say "no" to a piece of this dangerously delicious chocolate cake? If you love traditional chocolate cake recipes, then you are guaranteed to enjoy this Better Than Sex Poke Cake. Because the cake soaks up all of the sweetened condensed milk and caramel mixture, each bite of this cake is incredibly moist. The whipped topping perfectly complements the richness of the chocolate cake. Sprinkling the top of the cake with toffee bits adds just a hint of sweetness, as well as great flavor and texture. Everyone is sure to love this Better Than Sex Poke Cake.
Notes
This recipe for Better Than Sex Poke Cake was inspired by Heavenly Better Than Sex Poke Cake.
Serves12
Cooking Vessel Size9 x 13 inch baking dish
Ingredients
- 1 box Devil's Food cake mix, plus required ingredients
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) jar caramel ice cream topping
- 1 (8-ounce) container frozen whipped topping
- 1/2 cup toffee baking bits
Instructions
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Preheat the oven to 350 degrees F and spray a 9 x 13 inch baking pan with cooking spray.
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Prepare and bake the cake according to the directions on the box. When a toothpick inserted into the cake comes out clean, remove it to a cooling rack and immediately use a skewer or fork to poke holes all over the top of the cake.
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Combine the condensed milk and ice cream topping and slowly pour it over the surface of the cake. Continue to cool the cake until it reaches room temperature. Place in the refrigerator, lightly covered with plastic wrap, for 1 hour until caramel sauce is completely absorbed.
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Frost the cake with the whipped topping, smoothing evenly over top of the cake with an offset frosting knife or with a rubber spatula. Sprinkle with toffee bits and chill for at least one hour before cutting to serve. Store cake in refrigerator, lightly covered.