Slow Cooker Better Than Sex Cake
Indulge in the ultimate dessert experience with this Slow Cooker Better Than Sex Cake! Moist Devil’s Food cake is infused with sweetened condensed milk and caramel, then topped with fluffy Cool Whip, chopped Heath bars, and luscious drizzles of caramel and chocolate sauce. Perfectly gooey and bursting with flavor, it’s a crowd-pleaser for any gathering. The slow cooker makes it incredibly easy, ensuring a hassle-free baking process. Serve chilled for a decadent treat that will leave everyone asking for seconds!
Ingredients:
1 box (15.25 oz) Devil’s Food cake mix
3 large eggs
1 cup water
½ cup unsalted butter, melted
1 can (14 oz) sweetened condensed milk
½ cup caramel topping (plus extra for drizzling)
1 container (8 oz) Cool Whip, thawed
3 Heath bars (4.2 oz), chopped
Chocolate sauce for drizzling
Caramel sauce for extra topping
Instructions:
1. Prepare the Cake Batter: In a large mixing bowl, combine the Devil’s Food cake mix, eggs, water, and melted butter. Blend until smooth.
2. Set Up the Slow Cooker: Spray the slow cooker with cooking spray. Pour the batter in and spread it evenly.
3. Cook the Cake: Cover and cook on high for 2 hours. Avoid lifting the lid during cooking.
4. Add Sweet Layers: Once cooked, use the end of a spoon to poke holes all over the cake. Pour the sweetened condensed milk and ½ cup caramel topping over the cake.
5. Cool & Chill: Remove the slow cooker insert and allow the cake to cool. Once cool to the touch, transfer it to the refrigerator to chill for at least 2 hours or overnight.
6. Top It Off: Spread the Cool Whip evenly over the chilled cake. Sprinkle the chopped Heath bars on top, then drizzle with caramel and chocolate sauces.
7. Serve & Enjoy: Use a large spoon to scoop out servings and enjoy the gooey, indulgent dessert!
Notes:
For extra creaminess, use extra creamy Cool Whip or substitute with homemade whipped cream.
Add a twist with toppings like toffee bits, chocolate chips, almonds, or Heath Bits.
Substitute any chocolate cake mix for the Devil’s Food if desired.
Store leftovers in the refrigerator for up to 3-4 days, or freeze for up to 3 months in an airtight container.
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