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From: Rhonda Roqueta of Redington Beach and seven other readers.
The name always gets a laugh and, no, we are not going to ask if it's true. The cakes/desserts are easy to prepare and are delicious.
For: Sandy May of Tampa and Rose Marie Inghilleri of Spring Hill.
From: Patricia Puka of Tarpon Springs and 18 other readers.
Recipe: Better-Than-Sex Cake I.
Better-Than-Sex Cake I
1 18 1/2-ounce package yellow cake mix
1 20-ounce-can crushed pineapple with its own juice
1 cup sugar (can reduce to 3/4 cup)
1 6-ounce package vanilla pudding (not instant), prepared
1 8-ounce-carton frozen, whipped dessert topping, thawed
Angel flake coconut
Bake cake according to package instructions in a 9- by 13-inch baking dish. When cool, make holes in cake with toothpick.
While cake bakes, heat pineapple and sugar in saucepan. Bring to boil, heating until sugar melts. Spread over cake.
Prepare pudding according to package directions. Cool slightly (cover with plastic wrap to keep smooth). Pour over cake and spread to the edges. Cover and refrigerate overnight. Just before serving, spread topping over pudding. Sprinkle with coconut.
Serves 12 to 16.
From: Margie Poor of Spring Hill and six other readers.
Recipe: Better-Than-Sex Cake II.
Better-Than-Sex Cake II
1 18 1/2-ounce-package chocolate butter-cake mix
4 eggs
1/2 cup vegetable oil (Crisco recommended)
1/4 cup water
1 teaspoon vanilla extract
1 3 1/2-ounce-package instant chocolate pudding mix
1 8-ounce carton sour cream
1 3/4 cups semisweet chocolate chips
1/4 cup chopped pecans
1 cup flaked coconut (optional)
Frosting:
1/2 cup (1 stick) butter or margarine (1 stick)
1 cup brown sugar, packed
1/4 cup evaporated milk
Sifted confectioners' sugar
For cake: Remove a spoonful or so of the cake mix and use to coat the chocolate chips and pecans. Set aside.
Combine cake mix, eggs, oil, water, vanilla, pudding mix and sour cream. Mix well. Fold in chocolate chips and nuts. Turn into a greased and floured 10-inch tube pan. Bake at 350 degrees for 50 to 55 minutes or until cake tests done. Remove from pan to cool on wire rack. Frost when cool.
For frosting: Melt butter in saucepan. Add brown sugar and cook, stirring constantly, until bubbly. Add evaporated milk and cook, continuing to stir, until mixture is smooth. Remove from heat and add enough sifted confectioners' sugar to reach a spreading consistency, about 2 cups. (The desired consistency is slightly firmer than runny. This frosting becomes firmer as it cools, so resist the urge to add too much sugar.) Adding the sugar to the hot mixture eliminates most of the raw taste associated with uncooked confectioners' sugar frosting.
Recipe: Better-Than-Sex Cake III.
Better-Than-Sex Cake III
1 18 1/2-ounce-package yellow butter-cake mix (Duncan Hines preferred)
1 3 3/4-ounce-package French vanilla instant pudding and pie filling
1 cup sour cream
1/2 cup milk
1/2 cup vegetable oil
1/2 cup butter or margarine (1 stick)
4 eggs
1 6-ounce-package semisweet chocolate chips
2 ounces (half package) German sweet chocolate, coarsely grated
1 cup chopped pecans
Frosting:
1 8-ounce package cream cheese
1 pound confectioners' sugar (41/2 cups, sifted)
1 teaspoon vanilla extract
1 cup chopped nuts
1 3 1/2-ounces sweetened flaked coconut (about 11/3 cups)
Place cake mix, pudding mix, sour cream, milk, oil, butter and eggs in a large mixing bowl. Beat for 2 minutes at medium speed. Stir in chocolate chips, grated chocolate and chopped nuts.
Place in greased and floured 10-inch tube or Bundt pan. Bake at 350 degrees for one hour or until a toothpick inserted in the center comes out clean. Turn out on wire rack to cool.
For frosting: Beat cream cheese in mixer bowl until light and fluffy. Slowly beat in confectioners' sugar and vanilla. Stir in nuts and coconut. Frost cake when cooled.
From: L.G. DuPont of Ocala and nine other readers.
Recipe: Better-Than-Sex Torte.
Better-Than-Sex Torte
1 1/4 cups chopped pecans, divided
1 cup all-purpose flour
1/2 cup butter, softened (1 stick)
1 8-ounce-package cream cheese, softened
1 12-ounce-carton frozen dessert topping, thawed, divided
1 cup confectioners' sugar
1 small package instant vanilla pudding
1 small package instant chocolate pudding
3 cups milk
1 Hershey bar, slivered
Mix pecans, flour and butter. Pat crust on bottom of a 9- by 13-inch glass baking dish. Bake at 350 degrees for 20 minutes. Cool completely.
In bowl, beat cream cheese and confectioners' sugar. Fold in half of the topping. Spread over cooled cake layer in dish. Refrigerate.
In another bowl, mix puddings and milk until well-blended and beat for three minutes at low speed until thickened and glossy. Spread evenly over the cream cheese layer. Refrigerate until set. Layer remaining dessert topping evenly over pudding layer. Sprinkle with remaining nuts and shaved chocolate. Refrigerate. Makes about 16 servings.
From: Ima Gee Johnson of Trinity and three other readers.
Recipe: Better-Than-Sex Dessert.
Better-Than-Sex Dessert
1 18 1/2-ounce-package chocolate cake mix (devil's food, German, Swiss or chocolate pudding cake)
1 14-ounce-can sweetened condensed milk (can use half for less sweet)
6 ounces caramel or butterscotch topping
1 8-ounce-container frozen dessert topping, thawed
3 1.4-ounce-bars chocolate covered toffee, chopped
Bake cake as directed in a 9- by 13-inch pan. Cool on wire rack for 5 minutes. While still warm, poke holes with a wooden spoon handle or straw at 1-inch intervals. Pour sweetened condensed milk over the top and then pour caramel topping over that. Let cake cool completely and then refrigerate for a few hours. When ready to serve, spread with whipped topping and sprinkle with chopped toffee bars.
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