I was looking for a recipe to treat my girlfriends and I came across the Better than Anything Cake recipe.
WOW! I felt that all my wishes had come true in a form of a cake! Just to think about the combination of chocolate, toffee, caramel and condensed milk altogether, I was drooling!
This recipe is for those who are really looking for indulgence. It’s just the perfect combination of flavours to make you smile from ear to ear, from the first bite till you lick your fingers!
No need to tell you that my friends finished it wishing that the cake was bigger!
WHAT I LOVE ABOUT THIS CAKE
The fact that The Better Than anything Cake looks and tastes a million dollars but it’s easy, quick, affordable and delicious, makes this cake a favourite!
Also, the ingredients are super easy to find. Another thing is, if it doesn’t finish immediately, after two days in the fridge, it will taste divine!
WHAT INGREDIENTS DO YOU NEED TO MAKE THE BETTER THAN ANYTHING CAKE
To make the Better than Anything Cake, all you need is a box of Devil’s chocolate cake, a 9×13-inch cake pan or similar, something to poke the cake and let the sauce in, for example, a chopstick or a fork.
For the topping, you will need one can of unsweetened condensed milk, a 12-ounce jar of ice cream caramel sauce, 8-ounce cool whip, and to finish ½ to 1 cup of Heath toffee bits. All ingredients are easy to find and will taste delicious once your cake is ready, you will get so many praises that it will become one of those “to go for all the times” cakes
HOW DO YOU MAKE BETTER THAN ANYTHING CAKE
- First, you have to bake the cake following the steps on the box. Then, as soon as the cake is ready, remove it from the oven and immediately poke holes all over the top. You can use a chopstick, a skewer and even a fork.
- Next, in a medium bowl, put together the condensed milk and the caramel sauce, stir it until well combined and then drizzle the mixture all over the cake. Let the cake cool completely at room temperature before refrigerating for 1 hour.
Spread the Cool Whip all over the top of the cake, sprinkle the top with the Heath toffee bits and refrigerate it for another hour. Indulge while it is still cold!
TIPS
1. I noticed that the cake was much more moist the day after I made it, also the flavours of the sauce and the chocolate cake were well blended together, which made it even more delicious, so if you have time to prepare it the day before serving, just do it, I can guarantee that the wait is totally worth it!
2. Whilst making the cake the day before also add the sauce and leave it to rest till the next day, in the fridge. Plate it and add the topping on the day of serving so it will be moist, cool and fresh.
3. You can substitute Heath toffee bits for crushed fudge or toffee bits, you won’t notice the difference. If you like vanilla, a few drops of the essence or similar, to the cool whip can add that extra “je ne sais quoi” to your Better than Anything Cake.
Better Than “anything” Cake
This recipe is for those who are really looking for indulgence. It’s just the perfect combination of flavors to make you smile from ear to ear, from the first bite till you lick your fingers!
Ingredients
- 1 box of Devil’s cake
- 1 can of sweetened condensed milk
- A 12-ounce jar of ice cream caramel topping
- ½ - 1 cup Heath toffee bits
- 8 ounce Cool Whip
Instructions
- You have to bake the cake following the steps on the box.
- Then, as soon as the cake is ready, remove it from the oven and immediately poke holes all over the top. You can use a chopstick, a skewer, and even a fork.
- Next, in a medium bowl, put together the condensed milk and the caramel sauce, stir it until well combined, and then drizzle the mixture all over the cake.
- Let the cake cool completely at room temperature before refrigerating for 1 hour.
- Spread the Cool Whip all over the top of the cake, sprinkle the top with the Heath toffee bits and refrigerate it for another hour. Indulge while it is still cold!
