Tell me, have you heard of the "Better Than Sex Cake" before? It's a pretty popular type of cake, and in this week alone I've seen two different, new versions of this cake. And here I am, adding to the pile. Ah, well, we can't have too much of a good thing, can we?
Because, good? This cake is so good it is BAD.
Inspiration always seems to flow this time of year when Girl Scout cookies make an appearance. See my AH-mazingly yummy and equally devious Seven Layer Samoa Bars as proof. It's also clear that Samoas seem to be a particular favorite of mine. With those cookies on my brain and some time spent Pinterest trolling, I came across this popular recipe. I'll admit it took a couple of days to really figure out what ingredients I wanted to use in my version, but if you make it, I think you'll believe this is kind of a home run too.
Better Than Samoa Cake has all the gooey goodness of the original, but kicked up with lots of caramel and coconut. Add some chopped Samoas to the top if your feeling extra bad.
Better Than Samoa Cake
-Box of Devil's Food cake mix (plus ingredients to make it)
-14 oz. can sweetened condensed milk
-10 oz. jar salted caramel sauce
-12 oz. Cool Whip, thawed
-4 oz. softened cream cheese
-13.4 oz. can dulce de leche
-2 1/2 c. sweetened shredded coconut
Bake your cake according to the 9x13 pan directions on the box. Remove from oven and immediately poke holes all over the cake. I use a large serving fork. Slowly pour sweetened condensed milk over the top of the warm cake using an offset spatula to work it in. Set aside and let cake cool completely.
Evenly spread caramel sauce over the top of the cooled cake. (I use Trader Joe's salted caramel sauce; it isn't as sweet as sundae caramel sauce). Place in the fridge.
In a large bowl, beat cream cheese and dulce de leche together with a hand mixer. Add 1/3 of the Cool Whip to the bowl and fold until combined. Add the remaining Cool Whip and coconut and fold until no large streaks of caramel remain. Spread over the top of cooled cake and return to fridge while you make chocolate sauce.
-2/3 c. bittersweet chocolate chips
-2 Tbsp. heavy cream
-1/4 c. powdered sugar, sifted
-2 Tbsp. warm water
Set bowl with chocolate and heavy cream over a pot of simmering water. Let stand for 3 minutes. Remove from heat and stir until all chocolate is smooth. Stir in powdered sugar. Slowly stir in water until you achieve your desired pouring consistency. Add chocolate sauce to squeeze bottle, piping bag or ziploc and drizzle over the top of your cake.
Refrigerate cake until almost ready to serve. Let cake sit at room temp. for about a half hour before serving to let caramel soften up and make it easier to cut and serve.
It won't last. Trust me.