The first time someone told me about Better Than Anything Cake, I thought….”Yeah right.” Then I made it and understood why it has earned this name. While I’m not sure it’s literally better than ANYTHING, it sure is tasty and one slice of the chocolatey, caramely, ooey-gooey, goodness can turn a bad day around. I may or may not have had a slice of this cake for lunch yesterday…..because honestly, it IS better than a turkey sandwich. =)
This is one of those awesome recipes that makes you look really skilled and fancy in the kitchen, when in reality, is really easy to make. So go ahead and wow your friends and family while earning some sweet kitchen cred. (you know, like street cred. but with spatulas and baking soda.) Enjoy!
1 chocolate cake mix (prepared as directed on box)
1 can sweetened condensed milk
caramel topping (*I used Smuckers Caramel Sundae Syrup)
1 tub Vanilla Cool Whip Frosting (Regular Cool Whip will work, but the Cool Whip frosting is better)
self-control…..er….umm….Maybe this one is just for me, but you might need a good handful of self-control to keep from eating more than one piece at a time!
1. Preheat your oven to 350 degrees. Prepare the chocolate cake as directed on the package. Bake in a greased 13×9 pan.
2. Let your cake cool for about 15 minutes. Then, using the handle of a wooden spoon, poke holes all over the top of the cake, about every 1/2 inch or so. You’re not going to mess this up.
3. Pour the can of sweetened condensed milk all over the top of the cake, making sure to get it into the holes. Every time I make this cake, I worry about using the whole can. “Surely this is way too much,” I think to myself, and set half of the can aside. Every time I do that, I’m mad at myself for not going for it. The cake can handle the whole can, but if you prefer less, it works too.
4. Next, drizzle the caramel topping all over the cake. (Maybe I should add some cardio to the ingredients list….You may need to spend a little time on the treadmill to have this cake…) Get that caramel into the holes, right on top of the milk. The cake is just going to soak up all of this sweet gooey goodness.
5. When the cake is fully cooled, top with the Cool Whip Frosting. (If you are diametrically opposed to Cool Whip, go ahead and make your own whipped topping.)
6. Sprinkle with toffee bits and refrigerate. Keep this cake in the refrigerator.
Now, invite some friends over or you will be far too tempted to eat this entire cake on your own…..trust me! Happy baking!
*You can see Betty Crocker’s recipe for this cake HERE.