Moms Better Than Sex Cake Recipes

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:

• Mix cool whip, syrup, and equivalent to 5 skor bars together.
• Spread some on top of one cake, and place other cake directly on top of that one.
• Put more on top of that cake and on sides.
• Sprinkle the rest of skor bar crumbs on top.
• Put in freezer for about an hour, or until firm.

Steps:

• Add eggs, oil and juice from oranges to cake mix. Beat, then fold in oranges, seperate into three 8in cake pans, bake at 350 until toothpick inserted in center comes out clean. Cool until COMPLETELY cool.
• Frosting.
• Large container of Kool whip, vanilla pudding mix, mix well together add crushed pineapples and juice. Frost cake and store in refridgerator.
• I used to use double the icing but you may not have to. I just like to make it tall.

Steps:

• Preheat oven to 350 degrees F.
• Prepare yellow cake mix as directed using a greased 13x9x2-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.
• Whip heavy cream and remaining 1/3 cup sugar until stiff.
• Cover top of cake with whipped cream and sprinkle toasted coconut on top.