Reviewed: Nov. 12, 2007

This was ok. Had it at a large family gathering, no rave reviews from anyone. Ingredient list is great- makes kind of a heavy wet cake.

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Half Baked

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2007

VERY sweet... I always leave out the whipped topping. I've made it a couple of times and I'm always the only one to eat it since its so sweet, but I don't mind.. as long as there's milk!

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IRENE8

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Cypress, Texas, USA

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Reviewed: Nov. 4, 2007

Very good, I am only giving this 4 stars because this is very rich and you either love it or hate it. Its good because it feeds alot of people. This is better to make a day in advance so the bottom is not soggy. I do get a lot of requests for this recipe

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Laura75

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Reviewed: Oct. 28, 2007

This was alright, but it didn't turn out as ooey-gooey as I expected. I think that the cake mix was too fluffy to have the desired effect. I might try it again using more sweetened condensed milk and a brownie mix or cake from scratch. Tres Leches cake is a delicious alternative. That would also be good with carmel and toffee!

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Disheveled

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Reviewed: Oct. 21, 2007

This stuff is evil incarnate. I don't know what else to say... eat with caution, you will become addicted!

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MORRIS_KW

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Reviewed: Oct. 15, 2007

This was absolutely rich and delicious. We all loved it.

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Tracy95

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2007

I've been making this cake for almost 10 years, and there are rarely leftovers. I hadn't made it in quite a while but decided to make it for this weekend. However, I knew I was forgetting one ingredient so I looked on allrecipes. You can find anything here! Anyway, I've never mixed or warmed the condensed milk and caramel. When the cake is still warm I poke holes using the handle of a wooden spoon and I pour the milk over top. After the milk soaks in I pour a whole jar of Mrs. Richardson's butterscotch caramel topping over top. I then put it in the fridge overnight and top it with the cool whip and toffee bits (found in the baking aisle by the chocolate chips) just before serving. I also toss a few mini chocolate chips on top if I have them. Amazing cake!

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Amy

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Perkiomenville, Pennsylvania, USA

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Reviewed: Sep. 28, 2007

This was very well received at my potluck today, along with the "buffalo chicken wing dip" also from this site. My only issue, it was just slightly goopy! This is totally my fault, as I added a can of nestle fudge syrup over the 20 oz of caramel syrup and the condensed milk. I OD'ed, I know. But, the same cutie pie guy was cleaning the cake pan, so it was a great success. My GOOD adjustments included: 1)adding fudge syrup to the cool whip. I don't really like the stark white against chocolate cake ... just an aesthetic preference. It also cut the artificial flavor of coolwhip. 2) putting a layer of toffee chips *under* the cool whip layer - it sits on the cake overnight and melts into the top, giving an extra dimension of toffee flavor. ;-) 3) addinga little butter to the caramel, per someone's suggestion. I could give it 5 stars, maybe, but I slightly flubbed it. The pan looked incredibly nasty as the cake slices were cut, but it tasted pretty gorgeous! i might have added just two too many tablespoons of liquid. This is very reminiscent of tres leches!

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Virginia Sista

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Reviewed: Sep. 26, 2007

This cake is phenomenal! I don't care for baking mixes, but this is an exception. As suggested previously, I always make it a day in advance to let the caramel mixture seep into the cake. I made this for a family dinner one night and my sister asked for the recipe - she is an incredible cook, so that was a huge compliment!

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JANE37

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Sep. 24, 2007

This recipe is so good that there was a guy that said he didn't want any dessert at first and then ended up going back for seconds. I also had people asking for the recipe. I would highly recommend this recipe!

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Tracy2303

Cooking Level: Intermediate

Home Town: Raisin City, California, USA

Living In: Fresno, California, USA

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Reviewed: Sep. 20, 2007

I made this for a church function- it was a big hit

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emp

Cooking Level: Expert

Home Town: Avon Lake, Ohio, USA

Living In: Johnstown, Pennsylvania, USA

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Reviewed: Sep. 14, 2007

Everyone loved this cake! Even I, not a huge chocolate lover, devoured it. Instead of crushing up heath bars, I just used a mix of Heath toffee bits (in choc. chip section) and mini chocolate chips. So great!

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Suz

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Layton, Utah, USA

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Reviewed: Sep. 11, 2007

Made this for an office party-very easy. Make sure you put it together the night before so it gets extra moist. It was gone in minutes and everyone wants the recipe.

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notyouraveragegranny

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Socorro, New Mexico, USA

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Reviewed: Sep. 11, 2007

I made this for our church picnic and EVERYONE wanted the recipe! I did make the changes that were recommended by other reviewers. I used the whole jar of carmel topping, the whole can of condensed milk and three regular size Heath bars that I froze to make breaking them easy. This cake was a crowd pleaser. I would make it again! Thank you!

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Louise Patnett

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Reviewed: Sep. 5, 2007

Loved this cake, and so did my in-laws, and neighbors (who I shared it with). Used the entire can of sweetened condensed milk, and a large 20-ounce jar of butterscotch caramel topping. Used light cool whip, and 5 total, regular size Heath bars. It was perfect this way! Everyone loved it, as did I! WONDERFUL!

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Erica

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Reviewed: Sep. 4, 2007

I love this cake! I use the whole can of milk and also put the carmel sauce in the microwave for a few secs, it makes it easier to pour out. This is a great cake to bring to a party or for co-works....you can put the cool-whip on once you get this, as to not make a mess in the car.

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violet

Cooking Level: Expert

Home Town: Crystal Lake, Illinois, USA

Living In: Mchenry, Illinois, USA

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Reviewed: Aug. 17, 2007

My friend made a cake like this and the first thing I said was, "this is better than sex....and I went for seconds!" What she did though to make it moist was bake for 15min and then pour the condensed milk on it and some caramel. Then she finished baking it. After that, she added the whipped topping, caramel, and toffee bar pieces! I still rave about it.

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Lynette

Cooking Level: Beginning

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Reviewed: Aug. 16, 2007

I've made this cake three times now, and each time it was a big hit. Definitely use an entire can of caramel and an entire can of sweetened condensed milk. I use the caramel that can be heated and heat it up in the microwave for 45 seconds before pouring over the cake. Allow the cake to cool completely before puncturing with a fork and pouring milk and caramel over it and spreading crushed Heath bar over the top, then allow to stand at least an hour before spreading Cool Whip on top. Also, it's paramount that the cake sit in the fridge at least 24 hours before serving to allow the flavors to merge together. I use at six Heath bars crushed for the topping.

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DANIELA92

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2007

REally good, but my friend made one that actually like better. Everyone ate this cake right up. SWeet

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gatorgrl

Cooking Level: Expert

Home Town: Miami, Florida, USA

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Reviewed: Aug. 1, 2007

This has become a family favorite, my mom started making this a few years ago when I was still in high school. After I moved out I had to find the recipe. It's just as decadent and tempting as I remember it.

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Lisa Marie

Cooking Level: Intermediate

Home Town: Grand Junction, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Better Than Sex Cake II

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