Chrismukkah Crockin’: Better Than Sex Cake

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Welcome to my Crock-Pot series for Chrismukkah. Each week I’ll share a recipe for slow cooking during the holidays. Why use the oven, when it’s so much more fun to rock the crock. First up is the Better Than Sex Cake.

It’s perfect to make for entertaining  guests. If you are taking it to a soiree, I recommend using the Crock-Pot Cook & Carry so that it’s easy to to carry the cake then add the garish when you arrive. It’s also a great dessert if  you are simply craving chocolate.

The Better Than Sex Cake recipes dates back to the 1970’s. The origins of the recipe are unknown. It’s also known as the Better Than Robert Redford. Not sure how Robert got in there. There are many variations on how to make it. My recipe is with chocolate sauce and M&Ms versus caramel. The main thing that is consistent in the the various recipes is the chocolate and whipped cream. 

Feel free to switch up the ingredients the way you like them. After all, this cake is about pleasure, if you know what I mean. 

 

Better Than Sex Cake

Ingredients:

  • 1 box of Duncan chocolate cake mix

  • 1 1/4 cups water

  • 3/4 cup vegetable oil

  • 3 eggs

  • 1 tablespoon Madagascar Bourbon vanilla extract

  • 1 can (14 oz) sweetened condensed milk

  • 1 cup milk chocolate chips

  • Chocolate sauce (recipe below)

  • 1 cup chocolate chips

  • 1 can whipped cream

  • 1 cup of M&M baking bits

Directions:

  1. Grease or spray crock of the slow-cooker well, and line the bottom with wax or parchment paper. Combine cake mix, water, oil, eggs, vanilla and 1/2 of the can of sweetened condensed milk then mix well. Pour into the Crock-Pot. Sprinkle the chocolate chips over the top of the batter. Cover the crock and  cook on high for about 2-3 hours. (Check to see if done around 2 hours, as slow cookers vary)

  2. Get the chocolate sauce and M&Ms ready. Reserve some of for garnish, if desired. Set reserved portions aside. In a bowl, combine remaining sweetened condensed milk and some of the chocolate sauce and mix well.

  3. When cake is done, keep it in the pot and with a skewer or knife, pierce cake all over but not all the way to the bottom making several holes. Pour chocolate sauce over the cake, then sprinkle with M&Ms, covering the top of the cake. Allow cake to cool completely. Make sure the chocolate sauce sinks in completely then refrigerate cake for 1 hour.

  4. When ready to serve, remove Crock-Pot from refrigerator and cut cake into squares. Top each piece with whipped cream, then drizzle with remaining chocolate sauce and sprinkle with any remaining M&M’s. It’s ready to serve.

Wine Pairing Suggestion:

*Dow’s 2011 Late Bottled Vintage Port

Chocolate sauce

Ingredients:

  • 1⁄3 cup cocoa powder

  • 1 cup sugar

  • 1 teaspoon vanilla

  • 1⁄ 2 cup butter

  • 1⁄ 4 cup milk

Directions:

Melt butter in saucepan. Add the other ingredients, then boil for 1 minute stirring several times.
Boil for 1 minute, stirring several times.  
Use desired amount on cake.

 

 

 

 



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