Thebestcakeever Recipes

BETTER THAN SEX CAKE I

Better Than Sex Cake I image

Use German chocolate cake mix, hot fudge dessert topping, and chocolate-covered English toffee to make this crazy-good cake recipe.

Provided by Teri

Categories Desserts Cakes Cake Mix Cake Recipes

Yield 24

Number Of Ingredients 5

Ingredients

1 (18.25 ounce) package German chocolate cake mix
1 (14 ounce) can sweetened condensed milk
2 cups hot fudge topping
1 (12 ounce) container frozen whipped topping, thawed
4 (1.4 ounce) bars chocolate covered English toffee

Steps:

Bake German chocolate cake mix according to package directions.
While cake is still very warm poke holes in top of cake with the end of a wooden spoon, poor sweetened condensed milk over top. Let cake cool. Pour hot fudge topping over top of cake and let set. Spread on whipped topping and garnish with crushed Heath ™ Bars (toffee crumbles).

Nutrition Facts : Calories 315.1 calories, Carbohydrate 50.5 g, Cholesterol 9 mg, Fat 11.5 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 7.1 g, Sodium 274.1 mg, Sugar 38.4 g

THE BEST CAKE EVER

The Best Cake Ever image

From the Fort Worth Star-Telegram. I haven't made it yet. They said some have dared call it "the best cake ever"!

Provided by MJane

Categories Dessert

Time 58m

Yield 1 cake

Number Of Ingredients 9

Ingredients

1 yellow cake mix
4 eggs
1 cup water
1/2 cup oil
1 teaspoon vanilla
1 package instant vanilla pudding
1 package semi-sweet chocolate chips
1 German chocolate bar (grated)
3 tablespoons confectioners' sugar

Steps:

Mix first six ingredients.
Fold in chips and 3/4 of the grated chocolate.
Pour into greased angel food pan and bake at 350 degrees for 50 minutes.
Sprinkle on remaining chocolate and sugar and bake 3 more minutes.

THE BEST CHOCOLATE CAKE YOU EVER ATE

The Best Chocolate Cake You Ever Ate image

I make this cake over and over. It is easy to put together and the frosting of the cake is easy and fast. It goes fast around my house.

Provided by CANDACEMARIE

Categories Desserts Cakes Sheet Cake Recipes

Yield 24

Number Of Ingredients 18

Ingredients

2 cups white sugar
2 cups all-purpose flour
½ cup butter
½ cup vegetable oil
1 cup water
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ cup buttermilk
2 eggs
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ cup butter
¼ cup unsweetened cocoa powder
¼ cup milk
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch pan.
Sift 2 cups white sugar and 2 cups flour together; set aside.
In a sauce pan; combine 1/2 cup butter or margarine, oil, water, and 1/4 cup cocoa. Bring mixture to a boil, remove from heat and add to dry ingredients.
Dissolve baking soda in buttermilk; add with eggs, salt, cinnamon and 1 teaspoon vanilla to cocoa, flour mixture and stir well.
Pour batter into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 20 minutes.
To Make Frosting: Five minutes before cake is done combine 1/2 cup butter,1/4 cup cocoa and 1/4 cup milk in saucepan and bring to a boil.
Remove from heat and stir in confectioners' sugar, 1 teaspoon vanilla, and chopped pecans. Pour frosting over hot cake. Cake remains moist and may be frozen. Serves 20.

Nutrition Facts : Calories 334.6 calories, Carbohydrate 46.7 g, Cholesterol 36.2 mg, Fat 16.4 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 6.1 g, Sodium 216.9 mg, Sugar 36.9 g

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