Better Than Sex Cake

I know what you’re thinking. How can this cake be better than sex? Oh, trust me if you love sweets as much as I do this cake will make you curl your damn toes. It’s that good. It’s sweet, delicious and will have you begging for more. I made this for a potluck and it’s so simple to make. I ended up having to make the cake ahead of time and the toppings the next day and it still turned out perfectly. This cake would be a great addition to any party. This is also kid friendly, Haidyn helped me design and make the cake. I love how easy it is to change up the ingredients for the toppings to make it unique. You will not regret making this cake.

 

INGREDIENTS

• 1 box chocolate cake mix (already baked)  
• 1 (14 oz) can sweetened condensed milk
• 1 (16 oz) jar caramel topping ( I used about half of my jar)
• 1 (8 oz) container cool whip (thawed to room temp)
• *optional * 3-6 Heath Candy Bars, chopped
• *optional * chocolate sauce

DIRECTIONS

1. Poke holes in cake with the handle end of a wooden spoon. ( You could also do this with a fork if you want the condensed milk spread a little more thoroughly throughout the cake)
   
2. Pour sweetened condensed milk over the top of the cake, ensuring that milk gets into all of the holes.  
   
   
   
   
3. Once cake is completely cooled, Spread cool whip over the top evenly.
4. Drizzle the caramel evenly over the entire cake slowly.
5. Sprinkle with Heath Candy bar pieces. (I drizzled chocolate syrup instead of the candy pieces).
   
6. Store in fridge until ready to eat.

Gluten Free Chocolate Olive Oil Cake

I really enjoyed this cake. I wanted something that was different and something that wouldn't make me feel glutenous after eating it. 

Ingredients : 

• 2/3 c olive oil
• 6 tablespoons of cocoa pwder 
• 1/2 cup boiling water 
• 2 teaspoons vanilla extract 
• 1 /12 cups of alomnd meal 
• 1/2 tsp baking soda 
• 1 cup superfine sugar ( you can use regular sugar as well ) 
• pinch of salt
• 3 eggs

Directions: 

1. Preheat your oven to 325 degrees . Grease your circle cake pan with a little oil and line the base with parchment paper.
2. Measure and sift the cocoa powder into a bowl or pitcher and whisk in the boiling water until you have a smooth, chocolatey, runny  paste. 
3. Whisk in the vanilla extract, then set aside to cool a little.
4. In another small bowl, combine the almond meal  with the baking soda and pinch of salt.
5. Beat sugar , olive oil and eggs in a mixer on high speed until well incorporated (approximately 3 minutes)
6. Turn the speed down a little and pour in the cocoa mixture. 
7. Slowly add in almond meal to mixture. 
8. Pour all of the mixture into your cake pan and bake for 40-45 minutes or until the sides are set and the very center, on top, still looks slightly damp. 
9. Let it cool for 10 minutes on a wire rack.