Better Than “Anything” Cake

Better Than Sex Cake

Do you remember waaaaaay back in the early 2000’s (which is like decades ago in Internet years), there were recipe exchanges via email? I don’t remember exactly how it worked, but there was a list of people in an email chain… you sent a recipe to everyone on the list and you got a recipe back in return from each person. A lot of the recipes that are my favorites to this day were procured through this email recipe exchange, this cake chief among them. While this cake is better know with an R-rated title, I cleaned it up a bit to make sure I stay out of the junk email boxes, but the flavor combination is unmistakable: a chocolate poke cake infused with sweetened condensed milk and caramel sauce, then topped with Cool Whip and toffee bits.

Better Than Sex Cake

I typically use chocolate cake recipes from scratch when making desserts, but I also love having a few recipes in my back pocket that can be whipped up quickly using a box mix if I’m in a bind. My other favorite for these types of situations is the Ho Ho Cake (which I made three times during the month of December!). If you prefer, you could definitely use your own homemade chocolate cake recipe; my recipe of choice would be the Hershey’s Perfectly Chocolate Cake, baked in a 9×13-inch cake pan.

Do you have any old recipes from recipe exchanges? What about a favorite poke cake flavor combination?

Better Than Sex Cake

One year ago: Black Bean Salsa and Chocolate Chip Cookie Dough Billionaire Bars
Two years ago: Fruit Dip and Creamy Cucumber Salad
Three years ago: Mint Chocolate Chip Ice Cream
Four years ago: Cinnamon Raisin Bagels
Five years ago: French Chocolate Brownies

Better Than "Anything" Cake

Yield: 10 to 12 servings

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour 30 minutes

The PG-13 title for the popular cake made with devil's food chocolate cake, infused with sweetened condensed milk and caramel sauce, topped with Cool Whip and Heath toffee bits.

Ingredients:

1 box devil's food cake mix
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) jar caramel ice cream topping
8 ounces Cool Whip
½-1 cup Heath toffee bits

Directions:

1. Bake the cake according to the directions on the box.

2. Remove the cake from the oven and immediately poke holes all over the top using either the bottom of a wooden spoon, a skewer or a fork.

3. In a medium bowl, stir together the sweetened condensed milk and caramel sauce, then slowly drizzle the mixture all over the cake. Allow the cake to cool completely at room temperature, then refrigerate for at least 1 hour.

4. Spread the Cool Whip over the top of the cake, top with the Heath toffee bits and refrigerate again for 1 hour. Serve cold and refrigerate any leftovers.

Share This Post...



108 Responses to “Better Than “Anything” Cake”

Comment Pages 1 2
  1. Nancy P.@thebittersideofsweet on June 4, 2013 at 12:22 am

    This cake looks amazing!!! I actually tried doing an email recipe exchange once but none of my contacts responded! Darn them!!

    Reply

  2. Averie @ Averie Cooks on June 4, 2013 at 12:29 am

    There are so many versions of this cake floating around on Pinterest – going under the Better Than… title as well as the Poke Cake title. I have neither recipe in my arsenal! And good for you for having a quickie boxed cake mix recipe for those times when you just need one! Like…after you move into a new house and are likely unpacking or before moving and you’re trying to clean out a pantry and have no time anyway :) Great flavors in yours!

    Reply

  3. Ashley @ Wishes and Dishes on June 4, 2013 at 12:39 am

    I like this name better than the R version and this looks yummy!! I did a recipe exchange via email once before but I never got a recipe sent back to me! Oh well!

    Reply

  4. Mikayla on June 4, 2013 at 12:41 am

    This looks so simple yet sensational! What would be a substitute if you couldn’t eat heath bars?

    Reply

    • Sierra on June 4th, 2013 at 9:18 am

      Crumbled up Reese’s pb cups would be good I bet!

      Reply

    • Andi on June 4th, 2013 at 10:49 am

      Chopped up peanuts

      Reply

    • Michelle on June 5th, 2013 at 9:27 am

      I like both of those recommendations… chop up your favorite candy!

      Reply

    • Jerrica on June 9th, 2013 at 12:49 am

      butterfinger bars work well. About The Same Texture

      Reply

    • Wendy on August 6th, 2013 at 2:42 pm

      I always use Snickers. I’m not a huge fan of Heath bars. Everyone always loves the Snickers on it though!

      Reply

    • Ivy Smith on January 7th, 2014 at 4:25 pm

      Score bars!

      Reply

    • jana on June 23rd, 2014 at 5:47 pm

      I’ve had a version of this where a little bit of kahlua mixed with dark chocolate sauce were poured over the hot cake then after it cooled it was cut into small chunks and made into a trifle layered with the ingredients already listed with the addition of chocolate pudding. The toffee is just a little crunchy decorative bonus. In the Kahlua version you could crush the hard coffee candies.

      Reply

      • Eva on July 10th, 2014 at 4:36 pm

        OMG, Jana, that sounds fabulous.

        Reply

  5. Laura (Tutti Dolci) on June 4, 2013 at 2:05 am

    Love the heath bar topping!

    Reply

  6. Chung-Ah | Damn Delicious on June 4, 2013 at 3:12 am

    Awesome cake! I don’t think I’ve ever been part of a recipe exchange like the one from early 2000s but I’m so glad you were able to retrieve this recipe. I’m really loving the simplicity of it because at the end of the day, you just want a chocolate cake to dive into, especially on Mondays!

    Reply

  7. Elizabeth on June 4, 2013 at 3:56 am

    Love this cake but boy is it RICH…

    Reply

  8. buttercream bakehouse on June 4, 2013 at 6:18 am

    That definitely looks better than anything! Love it.

    Reply

    • ChrissDee on March 19th, 2014 at 5:19 pm

      It’s a little but less rich but still delicious when you use German chocolate cake rather than devil’s food cake mix.

      Reply

  9. Maria in NJ on June 4, 2013 at 6:19 am

    here’s a “blast from the past” the pistachio cake… do you remember that one, If you need the recipe just holler, I’ll send it in an e-mail…;)

    Reply

    • Lynda Rodriguez on June 11th, 2013 at 12:31 pm

      Hi I would love to have your recipe for pistachio cake

      Reply

    • Nina LaFosse on June 16th, 2013 at 2:07 pm

      I would like to have your pistachio cake recipe, I love anything pistachio. Thank you

      Reply

    • Bev Fleischer on September 3rd, 2013 at 2:34 pm

      I would like to have this recipe too…pistachio cake…sounds yummy!

      Reply

    • Vanessa on September 9th, 2013 at 11:27 am

      Pistachio cake recipe for me too please? :D

      Reply

    • spifftiff88 on November 25th, 2013 at 4:03 pm

      a little late but i love pistachios can you send me the recipe?! thanks!

      Reply

    • Dana K on February 18th, 2014 at 11:45 am

      I would love to try your pistachio cake recipe. I have a pistachio ice cream cake recipe if you’d like in return. Thanks

      Reply

    • Rhonda on February 18th, 2014 at 9:39 pm

      I would luv to try your recipe. I luv Pistachios!!

      Reply

    • Cece on March 24th, 2014 at 1:20 pm

      I would love your pistachio cake recipe! Thank you!

      Reply

    • MaryLo Leverington on October 31st, 2014 at 7:35 pm

      Just found ur post would LOVE TO HAVE IT! Thanks!

      Reply

    • Sarah M on December 5th, 2014 at 4:29 am

      would LOVE a pistachio cake recipe… was looking over this recipe for the billionth time and i always think the toffee bits in the pic look like pistachios. might mix 3/4 toffee with 1/4 pistachio as the topping for this cake recipe.

      Reply

  10. Joyce Yamamoto on June 4, 2013 at 6:45 am

    I look forward to checking my Brown Eyed Baker post each day. Thank you for enlivening each day!

    Reply

  11. Lois on June 4, 2013 at 7:30 am

    We’ve been calling this “Better than Birthday Cake” for years. I only make it twice a year–when requested on my girls’ birthdays. Delicious!!!

    Reply

  12. Nj2 on June 4, 2013 at 7:38 am

    My favorite poke cake is similar to this one except you pour a can of cream of coconut over the cake while warm. Frost with whipped topping or top each serving with a dollop of whipped cream. Tasts just like a Mounds Bar. Yum.

    Reply

    • Andi on June 4th, 2013 at 10:50 am

      I love Mounds. Do you use a chocolate cake or white cake?

      Reply

      • Wendy on August 30th, 2013 at 2:16 pm

        Definitely a chocolate cake for the “mounds bar” taste.
        I’ve done this with a white cake, too – and it makes a very moist coconut cake….Simple and fabulous.

        Reply

  13. Marie @ Little Kitchie on June 4, 2013 at 7:42 am

    I definitely was part of those recipe exchanges, and actually got my favorite french onion soup recipe out of it! This cake looks awesome, and the simplicity of it has me sold! I’ll definitely be making this next time I reach for a good cake recipe!

    Reply

  14. Leslie on June 4, 2013 at 7:47 am

    I totally remember those emails!!!!!
    This cake looks like the most amazing thing ever!

    Reply

  15. Rachel M on June 4, 2013 at 7:47 am

    This looks delicious!

    Reply

  16. Katrina @ Warm Vanilla Sugar on June 4, 2013 at 7:59 am

    I wasn’t part of the recipe exchanges, but I remember my Mom was! And she used to make some of the best treats with the recipes she got. This looks so freaking good! Can’t wait to try!

    Reply

  17. Holly @ EatGreatBEGreat on June 4, 2013 at 8:08 am

    I’m super excited for this cake recipe! It sounds amazing and I can’t believe there are so few ingredients! Pinned! ;-)

    Reply

  18. Tieghan on June 4, 2013 at 8:14 am

    What a great cake and perfect for busy, hot summer days! I never do boxed cakes, but I would for this one! The flavors sound awesome!

    Reply

  19. Catherine Hanlon on June 4, 2013 at 8:18 am

    This cake would be fantastic with a scoop of Coffee Heath Bar Crunch, another fave!

    Reply

  20. Cate @ ChezCateyLou on June 4, 2013 at 8:27 am

    It is always a good idea to have a few quick dessert recipes up your sleeve – this one looks fantastic! I think I would sprinkle with chopped up reese’s cups to fuel my PB obsession!

    Reply

  21. Ellen @ The Baking Bluenoser on June 4, 2013 at 8:28 am

    This cake DOES look better than anything!!

    Reply

  22. Leah | So, How's It Taste? on June 4, 2013 at 9:00 am

    This cake is so good! I have a love/hate relationship with it though. This cake beat my entry in a baking contest a few years ago. I’m a little bitter. ;) But I wouldn’t turn down a slice! Poke cakes are the best. I’ve made several and so many more ideas for flavor combinations up my sleeve.

    Reply

  23. Betsy on June 4, 2013 at 9:16 am

    that cake looks divine!

    Reply

  24. Fay on June 4, 2013 at 9:33 am

    I like this cake but love the one made like it but with yellow cake and crushed pineapple – goes by the same name. Love pineapple – cake, sundaes, shakes…. Should live in Hawaii!

    Reply

    • kathy on June 4th, 2013 at 9:49 am

      i love pineapple, too! Would LOVE to get your recipe!!!!!

      Reply

    • kathy on June 16th, 2013 at 7:31 am

      i would like your recipe, please!

      Reply

    • Fern Kassebaum on February 16th, 2014 at 4:32 pm

      I would love your recipe

      Reply

  25. Beth on June 4, 2013 at 9:38 am

    I catered a wedding for 425 and the couple wanted Better Than . . . Cake – I made 27 of them. :)

    Reply

    • AndreaL on June 4th, 2013 at 1:25 pm

      Whoa!

      Reply

  26. Susan on June 4, 2013 at 10:10 am

    Coffee ice cream is definitely the best!

    Reply

  27. Marcie @ Flavor The Moments on June 4, 2013 at 10:11 am

    I remember the email recipe exchange. I so used to look forward to those. This cake does look better than anything! I’ve never had it but have seen it around. It looks heavenly.

    Reply

  28. Crystal on June 4, 2013 at 10:17 am

    Love this recipe, except my recipe calls for a jar of hot fudge ice cream topping and a jar of caramel ice cream topping, no condensed milk. I may have to try it with the condensed milk sometime!

    Reply

  29. Stephanie on June 4, 2013 at 10:50 am

    You had me at sweetened condensed milk! Yum~

    Reply

  30. Jennifer on June 4, 2013 at 11:06 am

    Salted caramel!

    Reply

  31. Jamie @lifelovelemons on June 4, 2013 at 11:09 am

    Nom nom, love that the ingredient list is so short, too!

    Reply

  32. Chris on June 4, 2013 at 11:28 am

    This cake looks “supercious” (i guess this is not a real word, but this came straight to my mind! Since I don’t live in the USA, some things are unknown to me. What is “Cool Whip”?

    Reply

    • Michelle on June 5th, 2013 at 9:30 am

      Hi Chris, Cool Whip is a store-bought stabilized whipped topping. You could substitute stabilized whipped cream.

      Reply

      • Chris on June 5th, 2013 at 10:41 am

        Thank you Michelle.

        Reply

  33. Annie @ Annie's City Kitchen on June 4, 2013 at 11:47 am

    Thank goodness you changed the name. I HATED that original name!

    Reply

  34. Kathy on June 4, 2013 at 12:00 pm

    This was one of the first cakes I ever made. It is so yummy!

    Reply

  35. Pamela @ Brooklyn Farm Girl on June 4, 2013 at 12:00 pm

    Oh my, look at this! Chocolate + Cool Whip. Be still my happy beating heart!

    Reply

  36. Deon@iPinnedIt.com on June 4, 2013 at 12:20 pm

    The first time I ate this cake many years ago, I thought I would just about die on the spot. How can something be so simple yet so outrageously delicious? We call it the Heath Bar Cake, and my Better Than ______ Cake is more of a pudding affair :D

    Reply

  37. Tracy | Peanut Butter and Onion on June 4, 2013 at 12:25 pm

    I so remember this cake! yummy

    Reply

  38. Melanie on June 4, 2013 at 1:13 pm

    My favorite poke cake is white cake mix with eagle brand and cream of coconut poured over. Then top with cool whip and coconut. Or do a chocolate cake but add almonds and shaved chocolate bar to the top.

    Reply

  39. MegT on June 4, 2013 at 2:27 pm

    I recently made an Oreo Poke Cake and it was quite fabulous. I’m a bit partial in that statement because I love chocolate and oreos so you can’t go wrong. The recipe is 1 box chocolate cake mix, 2 (4 ounce) packages of instant oreo pudding, 4 cups of milk and crushed oreos. Basically make a 13×9 chocolate cake and poke holes all over. Mix together the milk and 2 packages of instant oreo pudding and pour over the top of the cake. Top with crushed oreos.
    I have heard of your X-rated cake before, but never attempted it. I think its about time that I do it!

    Reply

  40. Christy@SweetandSavoring on June 4, 2013 at 3:13 pm

    What a mouth watering cake! I think sweetened condensed milk does magical things to everything it touches :)

    Reply

  41. nessa on June 4, 2013 at 5:26 pm

    I love brainstorming different pofe cake flavor combos, and yours looks heavenly! I must try it over the summer :)

    Reply

  42. petal and plume on June 4, 2013 at 6:22 pm

    ah! i like your creative name. this dessert is such a classic, never fails to disappoint!

    Reply

  43. Martha in KS on June 4, 2013 at 8:11 pm

    This is an oldie but a goodie!
    Piña Colada Cake and Frosting
    Cake:
    1 (approx. 18.25 ounces) box white cake mix
    1 small package (4 serving size) vanilla or French vanilla instant pudding mix
    1/4 cup vegetable oil
    1/2 cup water
    1/3 cup light rum
    4 eggs
    1 can (8 ounces) crushed pineapple, undrained
    1 cup flaked coconut
    Frosting:
    1 can (8 ounces) crushed pineapple, undrained
    1/3 cup light rum
    1 small package (4 serving size) vanilla or French Vanilla instant pudding mix
    1 container (8 ounces) Cool Whip
    Coconut to taste, toast* if desired

    1) Cake: Grease and flour a 13 x 9-inch pan or two round 8-inch layer cake pans. Preheat oven to 350°. Mix cake mix, pudding, oil, water and rum. Add eggs, one at a time, beating well after each addition. Stir in pineapple then fold in coconut. Bake for 25 to 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
    2) Frosting: Mix crushed pineapple, rum, and vanilla instant pudding. Beat until it thickens. Fold in 1 container of Cool Whip. Frost cake and sprinkle top with coconut or toasted coconut.
    * To toast coconut: Spread coconut in shallow pan. Bake at 350° for about 15 minutes, stirring frequently, until lightly browned. Or toast in dry skillet.

    Reply

    • Cora on June 5th, 2013 at 2:20 am

      This sounds divine Martha, thanks for sharing!

      Reply

    • Deb Foster on August 31st, 2013 at 10:06 pm

      Would love to print this recipe, but not sure how to do it w/o printing all the wonderful comments. The Pina Colada cake sounds yummy and I would love to make it for group of friends who meet every year in Puerto Vallarta, Mexico. Your help is greatly apppreciated and I just live your blog! Thanking you in advance! Deb

      Reply

      • k on September 1st, 2013 at 5:14 pm

        Deb-Highlight the recipe, then use copy (crtl-c), open a word doc, then paste (ctrl-v) and save the doc.

        Reply

      • Michelle on September 5th, 2013 at 3:54 pm

        Hi Deb, Simply click the “print” button that appears above the thumbnail of the recipe (you’ll also see “save” and “email”). The print button will produce a printer-friendly version of the recipe that’s nice and clean.

        Reply

  44. Chandra on June 4, 2013 at 11:32 pm

    I have always made this with hot fudge instead of caramel. Try it, you’ll love it! Also, delicious with homemade whipped cream instead of cool whip. Yum!

    Reply

  45. Tracey on June 5, 2013 at 8:39 am

    Would you believe I’ve never made the recipe for this cake? I really need to get with the program :) But first, I need to find someone to share it with or I’m going to be in trouble…

    Reply

  46. Lacey on June 5, 2013 at 10:25 am

    This cake looks amazing! I’ve done something similar to this with coconut. I mixed the sweetened condensed milk with cream of coconut and topped the whipped cream with toasted coconut and melted chocolate chips.

    Reply

  47. Susan on June 5, 2013 at 2:33 pm

    These cakes were really popular in the 70s and no one seemed to mind the name too much. It was a great topic at the bridge table! I’m glad they get attention every so often. In fact I have the ingredients for the coconut version ready to go. I’m so hungry for it, but was too lazy to start! Thanks for the nudge. Unfortunately, none of my kids or grands like coconut, so it’ll be all mine…..

    Reply

  48. Meagan @ Scarletta Bakes on June 5, 2013 at 4:16 pm

    LOVE the look of this cake! And love how you adjusted the name. :) It reminds me a lot of a classic tres leches in terms of method. And it really does look as good as, well, anything. :)

    Reply

  49. Delene huggins on June 7, 2013 at 9:17 pm

    I remember this cake. It’s great.

    Reply

  50. Elines on June 8, 2013 at 6:25 pm

    My mom makes a somewhat similar cake that her friends dubbed “orgasm cake”. She uses a dark chocolate cake infused with kalua coffee liquor and layers of chocolate mousse and toffee bits and topped with cool whip and dark chocolate shavings.

    Reply

    • Dawn on June 14th, 2013 at 10:20 am

      i want this recipe-whats between the layers of mousse?

      Reply

      • Elines on June 15th, 2013 at 11:45 pm

        It’s just cake, mousse, toffee bits, cake, mousse, toffee bits, cake, whip cream, chocolate shavings. :) we often just crumble the cake if we want to serve it as individual servings. In a glass, the layers look yummy.

        Reply

Comment Pages 1 2

Leave a Comment





(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)