Better Than Sex Cake

1 (18.25 ounce) package devil's food cake mix

1/2 (14 ounce) can sweetened condensed milk

6 ounces caramel ice cream topping

3 (1.4 ounce) bars chocolate covered toffee, chopped

1 (8 ounce) container frozen whipped topping, thawed

Directions

1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan

Chess Cake

1 (18.25 ounce) package yellow cake mix

1/2 cup butter, softened

3 eggs

1 (8 ounce) package cream cheese

4 cups confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch cake pan.
2. In a large bowl mix together cake mix, butter and 1 egg. Pat batter into greased 9x13 inch pan.
3. In a medium size mixing bowl mix together cream cheese, 2 eggs and sugar. Pour the cream cheese mixture over the cake mix batter.
4. Bake for 35 minutes or until golden brown.

Chocolate Peanut Butter Bars

1/2 cup butter

1/2 cup packed brown sugar

1 teaspoon vanilla extract

2 cups peanut butter

2 1/2 cups confectioners' sugar

2 cups semisweet chocolate chips

Directions

1. Melt butter or margarine over low heat. Add sugars, peanut butter and vanilla. Mix well.
2. Press into a 9 x 13 inch pan.
3. Melt chocolate chips and spread over the top. Cool

Chocolate Chocolate Milkshake

2 cups premium quality chocolate ice cream

2 (1.65 ounce) bars dark chocolate candy bars, diced

1/2 cup whipped cream

1 tablespoon chocolate shavings, for garnish

1/4 cup whipped cream

Directions

1. Combine the ice cream, diced chocolate, and 1/2 cup whipped cream in a blender. Blend until smooth. Pour into glasses, and garnish with 1/4 cup whipped cream and chocolate shavings

Pecan Pie Cake

1/2 cup butter, softened

1 cup packed brown sugar

1 (18.25 ounce) package butter pecan cake mix

2 tablespoons water

2 cups chopped pecans

2 eggs

 

1/2 cup butter, softened

2 eggs

1 cup milk

1 cup white sugar

1 cup light corn syrup

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
2. Reserve 3/4 cup cake mix for second layer. Set aside.
3. For the first layer: In a large bowl, combine 1/2 cup margarine or butter, brown sugar, cake mix (minus 3/4 cup), water, pecans and 2 eggs. Mix well.
4. Spread batter into pan. Bake at 325 degrees F (165 degrees C) for 20 minutes.
5. For the second layer: In a large bowl, combine 1/2 cup butter or margarine, 2 eggs, milk, sugar, corn syrup and reserved 3/4 cup cake mix. Mix well and pour over first layer.
6. Bake at 325 degrees F (165 degrees C), for 25 to 30 minutes