Crockpot Better Than Sex Cake

Crockpot Better Than Sex Cake

This recipe for Better Than Sex Cake is, rich, delicious, and made entirely in the slow cooker. It’s the ultimate indulgent dessert that is perfect anytime.

Prep Time15

Cook Time2 30

Chill3

Total Time5 45

Servings:

Calories: 882kcal

Author: Karin and Ken

Ingredients

1 15.2 ounce box Devil's food cake mix (dry not prepared) or 13.25 oz cake mix and extender SEE NOTE BELOW
1 ¼ cup water
1 14 oz can sweetened condensed milk (divided)
⅓ cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
½ cup semi sweet chocolate chips divided
1 ½ cups caramel drizzle or sauce divided
1 16-oz tub cool whip thawed
½ cup chocolate fudge drizzle
½ cup chopped health bars or toffee bits

Cake Extender

1 ½ cups all purpose flour
1 cup sugar
2 teaspoons baking powder
¼ teaspoon baking soda
2 tablespoons cocoa powder

Instructions

Cake Extender

In a mason jar add flour, sugar, baking powder, baking soda and cocoa powder. Give it a shake to blend and add 5 ½ level tablespoon of the 1 box of 13.25 oz dry cake mix and stir until blnded well.
Prepare your crockpot. Spray your slow cooker with non-stick spray or line your crockpot with a crockpot liner.
Make the cake. In a large bowl, combine the cake mix, 5 ½ tablespoons of cake extender, water, half of the sweetened condensed milk, oil, eggs, and vanilla. Mix until all ingredients are combined well and smooth.
Pour the mixture into the crockpot.
Cook on LOW for 50 minutes, rotate crockpot without lifting lid and cook for another 50 miutes. Then remove crockpot from heat and place in sink for 20 minutes before removing lid. A toothpick inserted into the center will come out clean with a few moist crumbs. Sprinkle with chocolate chips.
Poke the holes. Use the handle of a wooden spoon or a skewer to poke multiple holes 1 inch apart throughout the top of the cake.
Add extra flavor. In a small bowl, mix the rest of the sweetened condensed milk with ½ cup caramel and pour over the cake into the holes and over the top.
Cover and refrigerate for 3 hours or up to overnight (no more than 8 hours or it will start to dry out).
Serve. Top the cake with cool whip, the rest of caramel drizzle and chocolate drizzle, and sprinkle the toffee bits on top

Notes

Leave the lid on: Avoid opening the slow cooker and checking the cake too frequently as this can release too much moisture and heat which can affect the texture.
Don’t over-mix the batter: To avoid a dense cake, do not over-mix the batter. Whisk the ingredients until they are just combined and smooth.
Let it cool: Don’t try to remove the cake from the slow cooker while it’s warm. It may fall apart or you may get burned from the hot pot.
Use a cake extender: Cake mixes got smaller. Instead of only using one box of mix. In a mason jar add 1 ½ c flour, 1 c sugar, 2 teaspoon baking powder, ¼ teaspoon baking soda and 2 tablespoon cocoa powder (for chocolate cake mixes). Give it a shake to blend and add 5 ½ level tablespoon of the mix to the 1 box of 13.25 oz dry cake mix and stir until blnded well.

Nutrition