Better Than Sex Cake
Recipe Courtesy Paula Deen
Better Than Sex Cake was made famous thanks to Paula Deen in the 1980’s, but recipes date back to the 1970’s. They liked coming up with recipe names like Sex in a Pan, or Better than Sex Cake in that era. Better than Sex cake is also known as Almost Better Than Sex Cake, Better than Anything Cake, Heath Cake, Better Than Robert Redford Cake and more. There are many variations on how to make it. The ingredients the Robert Redford version seems to use are: Devil’s Food Cake Mix, Condensed milk, Heath Toffee Bars, Caramel topping, and whipped cream or Cool Whip.
The chocolate version is made by poking holes in a 13 x 9" Devils Food chocolate cake when it comes out of the oven, and pouring heated sweetened condensed milk (1/2 14 ounce can) that has been mixed with 6 ounces caramel ice cream topping over it. Sprinkle the cake with 2 chopped up Heath bars (1.4 bars). Let the cake now cool completely, then top with whipped topping. Decorate the top of the cake with 2 more chocolate toffee bar chunks and swirls of caramel topping if desired. Refrigerate for an hour or two before serving.
Reviewers raved about Paula Deen’s recipe (below). One suggested making a chocolate version of the cake for people who do not like coconut. Use dark chocolate cake mix and canned or frozen raspberries in place of the pineapple (prepared the same way with added sugar or raspberry syrup), and add chocolate shavings and fresh rasperries on top. I guess the chocolate and raspberries would be added on top of the whipped cream.
Brian and I made this for Easter one year and everyone really liked it and asked to take some home. Cake tends to sit around in our house, but this disappeared quickly. It is not heavy and is not overly moist as you may think from soaking the cake with the pineapple and its juice. Be sure to refrigerate overnight after soaking so it is absorbed in. Note: We made this a second time but with a cake mix that was around 14 oz. (the Shrink Ray hits again) and it was too moist.
Better Than Sex Cake
Recipe Courtesy Paula Deen
Cake mixes shrank to 15.25 ounces and are now down to 13.25 (a 27% decrease). The first time I made this, it was really good. The second time the cake was too wet. Now I understand why.
1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare (or make your own Yellow Cake for a 13x9" pan)
1 (20-ounce) can crushed pineapple
1 cup sugar
1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare
1 1/2 cups heavy cream
1/3 cup sugar
1 cup flaked, sweetened toasted coconut
Preheat oven to 350 degrees F.
Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.
Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.
Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. When ready to serve, whip heavy cream and remaining 1/3 cup sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.
16 to 20 servings
