Better Than Anything Cake is made from chocolate cake, caramel, sweetened condensed milk, toffee, and Cool Whip. Altogether, the best poke cake ever.
Otherwise known as Better Than Sex (which I beg to differ), people have been loving this cake for decades. It’s a family favorite. I can really go anywhere and know that this will possibly be served. Sadly, this was my first time EVER to make this cake. Shocking, I know.
My friend, Zora recently moved to Idaho, and her son Zach (in his 20’s) stayed here in Fort Collins. It was his birthday this past week and she asked me to make him this cake and deliver it to him, as it is his favorite. Of course, I did, because Zora is just the sweetest, kindest, most faithful woman I know.
Now I am questioning why I have never made this before. In actuality, it is probably a blessing because I would weigh at least 15 lbs more because this cake is that addicting. I know most of you have probably made this, but if you were like me and haven’t then you need to try. So easy, so good, and so ADDICTING.
Enjoy! XOXO San
How do you make Better than Anything Cake?
Prepare and bake cake per package directions in a 9 x 13-inch pan. Once completely cooked, let it cool.
In a small mixing bowl, combine caramel topping and sweetened condensed milk.
Once the cake is cooled, use the end of a wooden spoon to poke holes in the cake. You can also use a fork if you want, the holes will be smaller.
Pour the caramel mixture over the top of the cake, then using a spatula spread the caramel so that it completely dissolves in the cake and fills the holes.
Then spread Cool Whip evenly over the top of the cake and sprinkle Heath bar pieces on top.
I like to set the cake in the fridge for an hour to let the caramel topping set in the cake but you can also serve immediately if you’d like.
Serve and store leftovers in the refrigerator. Enjoy & devour!
If you want more delicious poke cake recipes, check these out!
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Better Than Anything Cake
Ingredients
- 1 box Devilโs Food Cake I used Duncan Hines. Any chocolate cake will do, but I prefer Devil’s Food.
- 8 ounces tub Cool Whip
- 14 ounces sweetened condensed milk
- 12 ounces caramel topping
- 8 ounces Heath toffee baking bits found in the baking aisle by the chocolate chips
Instructions
- Prepare and bake cake per package directions in a 9 x 13 inch pan. Once completely cooked, let it cool.
- In a small mixing bowl, combine caramel topping and sweetened condensed milk.
- Once the cake is cooled, use the end of a wooden spoon to poke holes in the cake. You can also use a fork if you want, the holes will be smaller.
- Pour the caramel mixture over the top of the cake, then using a spatula spread the caramel so that it completely dissolves in the cake and fills the holes.
- Then spread Cool Whip evenly over the top of the cake and sprinkle Heath bar pieces on top.
- I like to set the cake in the fridge for an hour to let the caramel topping set in the cake but you can also serve immediately if you’d like.
- Serve and store leftovers in the refrigerator. Enjoy & devour!
I can’t believe how easy this is!
This looks so very good and EASY! Love that!
Looks great!
You might want to correct the recipe to read, 14 ‘ounce’ can of sweetened condensed milk. Somebody’s gonna be pouring in 14 cans of the stuff! ๐
This is my fiancรฉโs all time favorite cake! His mom has made it every year for his birthday when he grew up and now that we live in a different state I keep the tradition alive. It never fails!
That is so sweet! So glad to hear this recipe helps keep that tradition going!