Better than Sex Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 18 oz cake mix- I like red velvet or devils food1 10oz diet soda- I like dt. dr.pepper or dt. cherry coke2 egg whites- I have done 1 whole large egg or 1/4 cup egg beatersTopping1 8oz lite cool whip1 6oz jar of carmel ice cream tooping1 skor candy bar crushed up- I use a butterfinger
Oven temp 350 degrees
Pan size 9x13 or 2-8 inch round pans
For cake: Place cake mix in mixer and add diet pop and egg whites. Mix until well blended. Pour into cake pan and bake until done approx 25 mins or so. I use the toothpick method. or top lightly springs back.
Place pan on wire rack to cool. While warm poke holes over the top using a bamboo skewer. Pour carmel topping over cake and allow to cool. I place in fridge overnight or at least 2 hours to make cake cold
To top: Spread top of cold cake with cool whip topping and sprinke with crushed candy bar.
If using 2 round cake pans I tip cake out of pan and return so that it will not stick. then poke holes over to and pour 1/2 jar of topping over each pan and allow to cool at room temp.
To assemble place 1 round on plate spread wih 1/2 the cool whip and sprinkle with 1/2 crushed candy bar and top with 2nd round and spread remaining cool whip over top and sprinkle with remaining candy bar. I will use a few drained marshino cherries to garinsh. Then refidgate until serving. Cut into 12-24 pieces.
Number of Servings: 24
Recipe submitted by SparkPeople user MICHBALL.
Pan size 9x13 or 2-8 inch round pans
For cake: Place cake mix in mixer and add diet pop and egg whites. Mix until well blended. Pour into cake pan and bake until done approx 25 mins or so. I use the toothpick method. or top lightly springs back.
Place pan on wire rack to cool. While warm poke holes over the top using a bamboo skewer. Pour carmel topping over cake and allow to cool. I place in fridge overnight or at least 2 hours to make cake cold
To top: Spread top of cold cake with cool whip topping and sprinke with crushed candy bar.
If using 2 round cake pans I tip cake out of pan and return so that it will not stick. then poke holes over to and pour 1/2 jar of topping over each pan and allow to cool at room temp.
To assemble place 1 round on plate spread wih 1/2 the cool whip and sprinkle with 1/2 crushed candy bar and top with 2nd round and spread remaining cool whip over top and sprinkle with remaining candy bar. I will use a few drained marshino cherries to garinsh. Then refidgate until serving. Cut into 12-24 pieces.
Number of Servings: 24
Recipe submitted by SparkPeople user MICHBALL.
Nutritional Info Amount Per Serving
- Calories: 133.0
- Total Fat: 2.9 g
- Cholesterol: 1.0 mg
- Sodium: 177.4 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 0.6 g
- Protein: 1.6 g
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