Reviewed: Jan. 26, 2009

Mmmmm, this cake is great! I made it for my boyfriend and his roommate. They loved it! I had brownie mix at home so I just used that instead of cake mix and made them into Better than Sex Brownies... still wonderful!

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Kelly Marie

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Shirley, New York, USA

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Reviewed: Jan. 1, 2009

I had higher expectations for this cake based on all the reviews. My cake wasn't as moist as I'd expected, but this may have been due to my fan forced oven. If you also have a fan forced oven, I would suggest using the whole can of sweetened condensed milk (and even adding more caramel, to taste, if you like) to make the cake more dense and rich. I would either try this or using a mud cake as a base, rather than devil's food.

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DEARSTARLA

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Dec. 31, 2008

This is a wonderful dessert! Everyone loved it. The only thing I did different was I used the whole jar of caramel sauce and the whole can of sweetened condensed milk.

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Renee

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Reviewed: Dec. 29, 2008

Oh my...well, maybe not better...but a close second! Whoa...this is seriously sweet, rich, and sinful! I couldn't eat more than a small piece, but it was a great piece!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Dec. 25, 2008

I made this for christmas. It was so delicious. It is best served cool.

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ASHQUEENB

Cooking Level: Intermediate

Home Town: Fairhaven, Massachusetts, USA

Living In: Acushnet, Massachusetts, USA

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Reviewed: Dec. 17, 2008

This is one of my favorite cakes to bring to family gatherings/potlucks. I change up the candy bar sometimes and will use chopped Mr. Goodbar and sprinkle the top with chopped peanuts or use chopped Milky Way/Snickers bars. It really depends on what I have on hand. Want to make it even better? Make homemade whipped cream.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Dec. 17, 2008

WOW, this is an awesome cake! I did cut down on the sweetness by reducing caramel and sweetened milk. I also omitted whipped topping as I thought it tasted just as good without it.

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Dec. 14, 2008

the best

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IMO

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Reviewed: Dec. 2, 2008

Delicious, but be advised, it's VERY sweet.

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ZachZ

Cooking Level: Expert

Home Town: Sandy, Utah, USA

Living In: Boise, Idaho, USA

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Reviewed: Nov. 24, 2008

This was super easy and wonderful tasting. My son told me it was one of bettery concoctions!

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sam i am

Cooking Level: Expert

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Reviewed: Nov. 19, 2008

Everyone was raving about the cake. I made this for a girls night out party and it was a hit! All the women loved it....Not better than sex, but a definite runner up!

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KCR814

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Reviewed: Nov. 15, 2008

I love this cake! My entire family also loves this cake. I usually poke holes with a wooden spoon, because it allows more caramel to seep through the cake, making it very moist. I personally love the way it tastes when it has been in the fridge overnight. The cake is not too sweet, and not too rich. It is perfect! I love it!

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Shanise06

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Reviewed: Nov. 15, 2008

I made this for my parents 25th wedding anniversary, and it was a hit! I baked the cake, and poked holes with toothpick, poured the warmed syrup over it (soaks in better) and did the rest as written. AWESOME! Very rich, but really REALLY good. I made mine as 2 tier 9" round cakes. So I poked holes on the bottom layer, poured the 1/2 the milk/caramel mix on it, topped with some crushed skor, put the top cake on, poked holes and poured the sauce on it, and decorated with cool whip, skor bar, and caramel sauce! Looked GOOD and tasted BETTER!

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angeldae23

Cooking Level: Expert

Home Town: Red Deer, Alberta, Canada

Living In: Drayton Valley, Alberta, Canada

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Reviewed: Nov. 11, 2008

This recipe was excellent! I prepared the cake exactly as the recipe was written and it turned out beautifully! Thanks for the entry:)

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LPB1

Cooking Level: Intermediate

Living In: Canton, Michigan, USA

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Reviewed: Nov. 9, 2008

Delicious! However, I made a mistake by following suggestions that said to use double the amounts of condensed milk and caramel - it came out too soggy, even after 2 days. Next time, I will just use the amounts the recipe gives.

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Louli

Cooking Level: Beginning

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Reviewed: Oct. 18, 2008

Very sweet, but amazing.

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Shannon

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Reviewed: Oct. 3, 2008

I've had this recipe sitting around for years and finally tried it. Well worth the wait! I brought it to a family party, where it was devoured. I sprinkle choc chips on top halfway through baking for some extra melty goodness, and use a wooden spoon to poke holes in the cake after removing from oven. Pounr condensed milk on top, let it soak in , then pour caramel sauce (I use the entire bottle). Sinfully delicious!

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at-home vegan

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Reviewed: Sep. 30, 2008

I have been making this cake for a little over seven years now and it disappears everywhere I take it. I make mine slightly different than what's listed on this particular recipe, but either way will yield the same result I'm sure. For starters, I poke holes in my cake rather than cut slits, simply because that's the way I learned to make it. When pouring the condensed milk and caramel I make sure that much of the liquid gets into the holes. Instead of Devil's Food I use either boxed German Chocolate mix or from-scratch Hershey's Chocolate (any chocolate recipe will work just fine). I also mix in a box of either chocolate (for richer taste) or French vanilla (for creamier taste) pudding mix in with the dry cake mix ingredients. As for the wet ingredients I mix in three large eggs, one cup of buttermilk, a quarter cup of warm water, a quarter cup of oil (or melted butter), and half a cup of sour cream. The addition of sour cream and pudding mix and using buttermilk instead of water make this cake VERY moist and a little heavier, so if you do it this way be sure to keep your cake in the pan you baked it in (don't try to stand it up and frost or anything). If using boxed cake mix I sometimes use a quarter cup of dry sherry rather than the water to take away from the 'boxed' taste (the sour cream and buttermilk will do that as well). I then top the cake like the directions say...whipped cream and toffee pieces. If I have time (and my budget allows), I will make fresh wh

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