Better Than Sex Chocolate Cake

# What You Need:

→ Cake

01 - 1 box (15.25 oz) chocolate cake mix

02 - 3 large eggs

03 - 1 cup water

04 - 1/2 cup vegetable oil

→ Soaking Mixture

05 - 1 can (14 oz) sweetened condensed milk

06 - 1 jar (12 oz) caramel sauce

→ Topping

07 - 1 tub (8 oz) frozen whipped topping, thawed

08 - 1/2 cup toffee bits

09 - 1/2 cup mini semi-sweet chocolate chips (optional)

# Steps:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish.

02 - In a large bowl, combine the chocolate cake mix, eggs, water, and vegetable oil. Beat until smooth according to package instructions.

03 - Pour the batter into the prepared baking dish. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.

04 - Remove from oven and, while still warm, use the handle of a wooden spoon to poke holes about 1 inch apart across the entire cake surface.

05 - Slowly pour sweetened condensed milk evenly over the cake, allowing it to soak into the holes. Repeat with caramel sauce, reserving a few tablespoons for drizzling.

06 - Allow the cake to cool to room temperature, then refrigerate for at least 2 hours to meld the flavors.

07 - Spread the thawed frozen whipped topping evenly over the chilled cake.

08 - Sprinkle toffee bits and optional mini chocolate chips over the whipped topping.

09 - Drizzle the reserved caramel sauce over the top just before serving.

# Expert Advice:

01 -

It tastes far more complicated than it actually is, which means you get the credit for minimal effort.
The combination of textures—soft cake, creamy topping, crunchy toffee bits—keeps your fork coming back.
It's the kind of dessert that disappears before you realize how much you've eaten.

02 -

Poking holes in warm cake is non-negotiable—cold cake won't absorb the milk and caramel the way it should.
Don't rush the chilling time; those 2 hours make the difference between good and unforgettable.

03 -