“This cake is good, but it isn’t better than sex!”
“Um, what?” Yeah, that was my reaction too when I was first told the same thing.
One of my coworkers brought a similar cake in to share with the office many years ago when I was working at a doctor’s office in Florida. I wasn’t in the kitchen when she was serving it up so a piece was brought to my desk for me.
A few minutes later, as I was devouring one of the best pieces of cake I’ve ever eaten, another coworker came to me and said that the cake wasn’t better than sex.
She knew by the puzzled look on my face that I wasn’t aware that was the name of the cake and had no clue why she was telling me this. Then we both started laughing.
I knew I needed the recipe because it was absolutely delicious. It’s a sweet-tooth’s dream mixture of moist chocolate cake with caramel, hot fudge, whipped topping, butterscotch, and more chocolate. I’ve changed a few things over the years based on different tastes and what was available at the time.
PS: If you need a more kid-friendly name for the cake, you can call it Chocolate Caramel Poke Cake. At least, that’s a little more appropriate for children.
Step by Step
Start the recipe by preparing the chocolate cake batter according to the package directions. Or you can use my recipe for Chocolate Cake if you prefer to make yours from scratch.
Add 3/4 cup mini chocolate chips into the batter before pouring into a 9×13 glass baking dish. Bake the cake according to the directions, until a toothpick inserted comes out clean.
As soon as the cake is removed from the oven use the end of a wooden spoon to poke holes in the cake.
While the cake is still warm, gently spread the hot fudge on, allowing the cake to melt it a bit if needed. Try to get some of it in the holes poked in the cake. Then pour on the caramel topping doing the same.
Let the cake cool completely before spreading the whipped topping on as a frosting.
Sprinkle with the remaining mini chocolate chips and butterscotch chips.
The cake can be served immediately, and is good warm or cold. I like to keep mine in the refrigerator for storage and eat it cold.
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- 1 box chocolate cake mix
- 1 cup semisweet chocolate chips
- 1 jar caramel topping
- 1 jar hot fudge topping
- 8 oz whipped topping
- 1/2 cup butterscotch chips
Preheat oven to 350
Prepare cake batter according to package
Stir in 3/4 cup chocolate chips
Pour into greased 9×13 pan
Bake for 35-40 minutes or until toothpick comes out clean
Immediately poke holes in the cake with a meat fork or skewer
Spread caramel topping and fudge topping over the cake
Cool on wire rack
Frost with cool whip
Sprinkle butterscotch chips and remaining chocolate chips on top of cake
Store in refrigerator and serve cool
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