Better Than Sex Cake

Or... Better Than Whatever Cake or Skor Cake. (But Really it is Better Than Sex Cake)

I have this cake and Dr. Pepper to thank for my freshman 15 in college. One of my roommates taught me how to make it during my second semester and it has been a dessert (and sometimes a breakfast, lunch and dinner ;) favorite ever since. Since several of my most beloved recipes involve sweetened condensed milk, I thought I would start with the ultimate one.

Here is what you need for this cake:

Devil's Food Cake Mix

14oz Can of Sweetened
Condensed Milk

12oz Bottle of Caramel

Two Skor Bars

One Pint Whipping Cream

4 Tablespoons Powdered Sugar



The ingredients and quantities listed above create my favorite version of Better Than Sex Cake. If you prefer, make your chocolate cake from scratch, use Heath/Toffee instead of Skor bars and buy a tub of whip cream. Also, the caramel doesn't necessarily have to be a 12oz bottle, just aim for a number around 12.

Mix and bake the cake according to the directions on the box. *If you live in a land of high altitude, make sure to check for high altitude instructions on the box.   

While the cake is baking, combine the sweetened condensed milk and caramel in a bowl.

When the cake is finished baking, let it cool for about 15 minutes. 

After letting the cake cool, use the end of a wooden spoon to poke holes in it. When you are satisfied with the number of holes, pour the sweetened condensed milk/caramel mixture all over the cake. The mixture will pool on the sides of the cake. I just use a spatula to even it. 

Refrigerate the cake for about an hour for it to cool completely. 

A tub of Cool Whip works great on this cake but the homemade stuff just makes it that much better. If you go the homemade route, here is a quick tutorial on whipped cream. Whipping cream whips better when it is cold, so make sure it comes straight out of the fridge into the bowl. Start beating it with an electric hand mixer or mixer until soft peaks form. Add the powdered sugar at this point and continue beating until it is thick and creamy. 

When the cake is completely chilled, spread the whipped cream evenly over the top of it. Break up both of the Skor Bars and sprinkle them on top to finish it off. *Hint on the Skor Bars. Stick them in the freezer a few minutes before crushing them up and it goes a lot smoother. 

Enjoy! p.s. This cake is even better the day after you make it, so just make it the night before you plan on eating it and you'll be set.

Better Than Sex Cake

Ingredients:

One Devil's Food Cake Mix

One 14oz Can of Sweetened
Condensed Milk

One 12oz Bottle of Caramel

Two Skor Bars

One Pint Carton of Whipping Cream 

Four Tablespoons Powdered Sugar

Instructions:

Mix and bake the cake according to the directions on the box. *If you live in a land of high altitude, make sure to check for high altitude instructions on the box. While the cake is baking, combine the sweetened condensed milk and caramel in a bowl. When the cake is finished baking, let it cool for about 15 minutes. After letting the cake cool, use the end of a wooden spoon to poke holes in it. When you are satisfied with the number of holes, pour the sweetened condensed milk/caramel mixture all over the cake. The mixture will pool on the sides of the cake. I just use a spatula to even it out. Refrigerate the cake for about an hour for it to cool completely. When the cake is completely chilled, spread the whipped cream evenly over the top of it. Break up both of the Skor Bars and sprinkle them on top to finish it off. *Hint on the Skor Bars. Stick them in the freezer a few minutes before crushing them up and it goes a lot smoother.

Whipped Cream:

Whipping cream whips better when it is cold, so make sure it comes straight out of the fridge into the bowl. Start beating it with an electric hand mixer or mixer until soft peaks form. Add the powdered sugar and continue beating until it is thick and creamy.

Colleen's Sugar Cookies

My mother in law is the cookie queen as far as I'm concerned. From day one of knowing her, she has always had a surplus of homemade cookies in her cookie jar. Her specialties include, oatmeal chocolate chip, gingersnaps, and sugar cookies. My all time favorite, are her sugar cookies. They are soft,chewy, and YUMMY! I love them so much. She shared her recipe with me last Christmas and now I'm going to share it with you. I love this recipe because it is so easy and it doesn't make a huge batch. We still have small family and we can (should) only eat so many cookies. So pull out your pumpkin cookie cutters and whip up some frosting and bake away.

  Colleen's Sugar Cookies

Cream Together:

3/4 C Butter or Margarine *

1 C Sugar

2 Eggs

1 tsp. Vanilla

Then add: 

2 1/2 C Flour

1 tsp. Baking Powder

1 tsp. Salt

Mix until you get a soft dough. It will be a bit sticky. Don't add flour. Cover and chill in fridge for at least 1 hour. Roll out on floured surface and cut into desired shapes. Bake on cookie sheets in oven at 350 for seven minutes or until the edges are slightly brown. Let cool and then frost and decorate. Enjoy!!

*I use 1/2 C butter and 1/4 C shortening and I get more on the fluffy side cookies, Colleen uses tub margarine and gets a little more on the chewy side cookies. I love them both way!

Idaho Spudnuts with Citrus Glaze

This recipe was found online from Taste of Home: http://www.tasteofhome.com/Recipes/Idaho-Spudnuts
So good and reminds me of growing up and watching my parents make donuts together!

Ingredients

• 1 pound russet potatoes, peeled and quartered
• 2 packages (1/4 ounce each) active dry yeast
• 1-1/2 cups warm milk (110° to 115°)
• 1/2 cup canola oil
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon salt
• 7-1/2 cups all-purpose flour
• Additional oil for deep-fat frying
• 4 cups confectioners' sugar
• 1/3 cup water
• 1 teaspoon vanilla extract

Directions

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110°-115°. Discard remaining cooking liquid. Mash potatoes without milk or butter.
• In a large bowl, dissolve yeast in reserved cooking liquid. Add the mashed potatoes, milk, oil, sugar, eggs and salt. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top.
• Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until doubled, about 20 minutes. Roll out on a floured surface to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter.
• In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown.
• For glaze, in a large bowl, combine the confectioners' sugar, water and vanilla until smooth. Dip warm doughnuts in glaze. Cool on wire racks. Yield: 4 dozen.

I use a citrus glaze that I have in an old Mormon Cookbook that my mom gave me (thanks mom)

Orange Doughnut Glaze

1 Tbsp butter

1 Tbsp lemon juice

1 Tbsp orange juice

1 tsp orange rind

1 1/2 cups powdered sugar

pinch of salt

1/4 cup warm water

Place buter, juice, rind and water in bowl and heat over hot water until butter is melted.  Remove and add sugar and salt; beat until smooth (I usually add more powdered sugar)

Boston Eclair Cake

It's Thanksgiving time and pudding is on sale.  This is a fast and easy dessert that can please any crowd...especially when children or my husband are involved :)  Just make sure to plan ahead.  This dessert needs to sit in the fridge for several hours (overnight) in order to be awesome.

Boston Eclair Cake

1-5.9 oz pkg Vanilla Pudding
3 cups milk
1-8 oz container Cool Whip
1-16 oz milk chocolate frosting
1 box Graham Crackers

Prepare:
1 lg pkg Vanilla Pudding as directed on box (mix with 3 cups milk and let set)

Fold in:
1 small container Cool Whip

In a cake pan, lay down graham crackers to cover bottom.  Spoon on top half of the pudding mixture.  Layer again on top of pudding mixture with graham crackers.  Spoon on second half of pudding mixture and layer third time with graham crackers. 

In microwave heat the container of chocolate frosting for 1 minutes (this will make it spread easy...just make sure to take the foil off the top first).  Spread on top of last layer of graham crackers.  (Unless I double the recipe I usually don't use the whole container)

***Put in the fridge and let sit overnight so the graham crackers are softened.

Fluffy Peanut Butter Frosting

Fluffy Peanut Butter Frosting

½ cup butter softened 1 cup creamy peanut better 3 T milk or as needed 2 Cups powder sugar I made a double round chocolate cake (Pillsbury) and used this as the frosting (in the middle of cake and top). I put peanut butter m&m’s on top of the frosting. You could also use chopped up reeses peanut butter cups J

Caitlin's Famous Brownies

2 Cubes butter
6 T cocoa
2 ¼ C Sugar
4 Eggs
2 C flour
½ tsp salt
1 T vanilla
Melt butter on stove top and add cocoa and vanilla
In bowl mix eggs sugar and then add chocolate mix and mix J
Add flour and salt
Bake @ 350 for 30 min in a cake pan
Serve warm with vanilla bean ice cream on a Sunday night!

O Henry Bars

O Henry Bars

Bottom: 6 Cups oats

1 cup melted butter

3 tsp vanilla

¾ cup white karo syrup

1 ½ cups brown sugar

Top: 1cup peanut butter

1 package chocolate chips

Mix Bottom mixture together and spread on cookie sheet. Put it in the freezer to cool. Melt chocolate chips and peanut butter on stove top until runny and then spread on top of the cooled bottom mixture. Cut into small bars and serve. Is best if refrigerated. I also cut recipe in half and put in cake pan.

Lemon, Powder Sugar Cookies

Lemon Powder Sugar Cookies

1 Box Dry Lemon Cake Mix

8 0z Cool Whip

1 Egg

Mix Top three ingredients. It will be stick so oil up your hands if needed. Roll into 2 inch balls and then roll in powder sugar.

Cook at 375 for 13 minutes on a slightly greased pan.

When I tried this in a Higher Elevation. We had to add a little flour to make the cookies not so runny. I think we used like a 1/4 of a cup.

Rolo Cookies

Rolo Cookies
Ingredients:
2 1/2 cups flour
3/4 cup unsweetened cocoa
1 tsp baking soda
1 cup sugar
1 cup brown sugar
1 cup butter
2 eggs
2 tsp vanilla
48 rolos (one package)
2 tbs. sugar
Directions:
Combine flour, cocoa, and soda and set aside. Beat sugars and butter until well blended. Add eggs and vanilla. Add dry mixture and blend well. Shape cookies into small balls. Press rolo into center of ball and cover with dough (I just sort of form a dough ball around a rolo). Roll cookie in sugar. Bake on un-greased cookie sheet at 350 degrees for 8 to 10 minutes, until tops of cookies are slightly cracked. Cool on racks.
*As you can see this recipe makes about 48 cookies. So if you don't want tons of cookies you could do half of the recipe. But, the girl who gave me this recipe said that the dough balls freeze well and then you can make them whenever you want fresh cookies. I haven't tried that yet.

Homemade Oreo cookies

Homemade OreosCookies
2 Devils food cake mixes
4 eggs
2/3 cup oil
Roll into balls and cook 325 for 15 minutes
(This recipe is also good for white chocolate chip-chocolate cookies)
Icing
8 oz cream cheese
¼ cup butter
2 cups P Sugar
1 t vanilla
(food coloring for holiday season- I have also crushed candy cane and put in frosting)

Also my friend said she makes these with funfetti cake mix and puts the funfetti frosting in the middle. I haven't tried it yet but it sounds AMAZING!!

Sheri Clark’s Chocolate Chip Cookies

Sheri Clark’s Chocolate Chip Cookies- Best recipe ever!
1 1/3 C Shortening
1C Sugar
1 C B Sugar
2 Eggs
2 t vanilla
1 t soda
1 t salt
3 C flour
½ package of Chocolate chips
(I also LOVE to mix in Hershey’s Kissable chocolate Candies)
(Can also use cookie dough for white chocolate chip-macadamian nut cookies)
Cream Shortening & Sugars. Add Eggs, soda, salt, & vanilla.
Mix in Flour and chocolate chips.
Shape into to small balls and bake on cookie sheet @ 375 for 8 minutes

Lime Cheesecake

We have the coolest friends--SueAnn and Jason.  And Jason is pursuing his dream of becoming a CHEF!  We always looked forward to dinner invites by this family...we got to sample some of Chef Jason's finest and this was the last thing Jason made for us before they moved :(  and I LOVE IT!

2 envelopes unflavored gelatin

1 cup lime juice

1/4 cup cold water

1 1/2 cup sugar

5 eggs, lightly beaten

2 tsp grated lime peel

2 pkg ( 8 oz each) cream cheese, softened

1/2 cup butter, softened

1/2 cup heavy whipping cream

In a small saucepan, sprinkle gelatine over lime juice and cold water; let stand for 1 minute.  Stir in sugar, eggs and lime peel.  Cook and stir over medium heat until mixture reaches 160 degrees.  Remove from heat.

In a large bowl, beat cream cheese and butter until fluffy.  Gradually beat in gelatine mixture.  Cover and refrigerate for 45 minutes or until partially set, stirring occasionally.

In a small bowl, beat cream until stiff peaks form; fold into lime mixture.  Spoon into graham cracker crust.  Cover and refrigerate for 3-4 hours or until set.  Makes two cheesecakes, with a little extra if they are the small store bought pie pans.  I put the extra in a small dish with a graham cracker underneath and it makes a yummy snack too!