Friday, September 21, 2007
Hershey's Perfectly Chocolate Better Than Sex Cake
A good friend had a BIG birthday to celebrate this past Monday, so I thought I'd make her a cake and torture the whole office with something sweet for a bit. This is actually a combo of two tried & true cake recipes. First I thought of making the Better Than Sex Cake from theWhat's Cooking Blog which sounded AMAZING! I really wanted to make a "homemade" cake, Nate was headed to the beach and I had the whole afternoon. SOoo...I found the recipe for The Perfectly Hershey's Chocolate and thought these two recipies would be Perfectly perfect for eachother!
For each individual recipe can be found in the links above, so here is the recipies combined into one;
2 C. Sugar
1 3/4 C. Flour
3/4 C. Hershey's Cocoa Powder
1 1/2 tsp. Baking Powder
1 1/2 tsp. Baking Soda
1 tsp. Salt
1 C. Milk
1/2 C. Oil
2 tsp. Vanilla
1 C. Cup Boiling Water
1 Can Sweetened Condensed Milk
1 Jar of Caramel (Ice Cream Topping)
1 container of Cool Whip & 8oz softened cream cheese for frosting
1 C. Heath Toffee Bits & Mini Chocolate Chips for topping
I made it in a 12 oz bundt pan- greased and lightly flowerd.
Pre-heat overn to 350, and sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt. Mix in eggs one at a time, add milk, oil, vanilla, mix well. Add Boiling water and mix. Pour into prepared pan and bake at 350 for 50-55 minutes or until shish-kabob stick comes out clean. Cool 15 minutes in the pan, then cool 10 minutes on wire wrack- transfer to plate covered in wax paper.
Mix milk and caremel in a bowl.
Using a straw poke holes evenly spaced in the cake and using a spoon fill the holes and pour over the cake until it soaks in. Let the cake cool completely.
In a large bowl combine softened cream cheese and thawed Cool Whip, & frost cake, top with Heath bits & mini chocolate chips! WOO HOO!!
For a BEAUTIFUL version of the Better Than Sex Cake and other wonderful recipes~ Check out Good Eats & Sweet Treats