Sunday, May 4, 2008

Better Than Sex Cake

If you google "Better Than Sex Cake" you fill find about 4984415318716519 recipes. Everything ranging from chocolate cake with caramel sauce to strawberry cake with jello. You can use pudding, canned pineapple, or even cherry pie filling. Whatever strange combination you choose to use, there are some basic guidelines: You bake a cake (whether from a mix or from scratch); you poke holes in it; you fill the holes with some sweet, gooey topping; you let it sit in the refridgerator; you ice it; you eat it.

I don't remember where I found this particular combination, but I made it for a friend's birthday (using yellow cake instead of lemon) in college and it was devoured in ten seconds. I also made a chocolate ala sweetened condensed milk ala sugar glaze version, which was super super sweet but sinfully delicious.

So when it came time for Mr. Heart's birthday cake, he chose this one. We picked lemon cake because we thought it might cut the sweetness a little and compliment the strawberries. It did.

Is it really better than sex? Well, it's easy, sinful, sweet, intense, and kinda trashy and yet strangely satisfying... but I guess you'll have to try it for yourself!

Better Than Sex Cake
Serves alot

1 box lemon (or yellow) cake mix
2 cups of strawberries, trimmed
1 can sweetened condensed milk
1 3.5 oz box of vanilla pudding mix
1 cup milk
1 8 oz container of Cool Whip

1) Prepare boxed cake mix in a 9x13 pan according to package instructions. Remove from oven and allow to cool about 10 minutes.
2) Using the back of a wooden spoon, punch holes in the cake liberally (about 1 inch apart).
3) In food processor, purée strawberries until smooth. In a medium bowl, combine sweetened condensed milk and strawberries.
4) Pour half of the strawberry mixture over cake, allowing it to fill the holes. Spread the mixture across the top until mostly absorbed. Pour the rest of the mixture on and repeat. Poke more holes with back of spoon or with a fork as necessary.
5) Cover cake with plastic wrap and refrigerate overnight (or for at least a couple of hours)**.
6) Whisk together milk and pudding mix in a medium bowl until smooth. Fold in Cool Whip until fully incorporated.
7) Remove cake from fridge and uncover. Spread whipped topping evenly over the cake. Garnish with fresh strawberries.

**This cake gets better the longer you leave it in the fridge. Leftovers are awesome.


achybakeyheart said...

agreed. leftovers are awesome. feed me more please!

David said...

I went to your blog from my nephew's Panic Chef blog and made this was awesome!