Better Than Sex Cake Iii Recipes

Steps:

• Bake German chocolate cake mix according to package directions.
• While cake is still very warm poke holes in top of cake with the end of a wooden spoon, poor sweetened condensed milk over top. Let cake cool. Pour hot fudge topping over top of cake and let set. Spread on whipped topping and garnish with crushed Heath ™ Bars (toffee crumbles).

Steps:

• Preheat oven to 350°F.
• Grease and lightly flour 13" x 9" cake pan.
• Mix cake as directed on package.
• Bake the cake about 35 minutes or until it tests done.
• As soon as it comes out of the oven, poke holes all over it with a fork (I actually use a small diameter chop stick) and pour sweetened condensed milk evenly over the cake, followed by caramel sauce (microwaved about one minute until warm and easily pourable - I use only about 10 oz of the jar).
• Refrigerate overnight.
• Shortly before serving, spread whipped topping over cake and sprinkle with crushed Heath bars (or bits).
• Enjoy.

Steps:

• Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
• In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
• Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

Steps:

• Pre-heat oven to 350.
• Make and bake cake as directed on package in a 9 x 13 pan.
• Poke top of warm cake every 1/2" with handle of wooden spoon.
• Drizzle sweetened condensed milk evenly over cake and let stand until milk has absorbed into cake.
• Drizzle with caramel or butterscotch topping.
• Run knife around sides of pan to loosen cake.
• Cover and refrigerate about 2 hours or until cake has chilled.
• Spread cool whip over top of cake.
• Sprinkle with toffee chips.
• Store cake covered, in the refrigerator.