Paula Deen Better Than Cake Recipe

This Paula Deen Better Than Cake recipe is a moist and decadent recipe, which is made with caramel topping and crunchy toffee bits. It’s the ultimate indulgent dessert, ready in about 3 hours.

Paula Deen Better Than Cake Ingredients

• 1 (15.25 ounce) package devil’s food cake mix
• 1 ¼ cups water
• ½ cup vegetable oil
• 3 large eggs
• ½ (14 ounce) can sweetened condensed milk
• 8 ounces caramel ice cream topping, divided
• 3 ¼ (1.4 ounce) bars chocolate covered toffee, chopped
• 1 (8 ounce) container frozen whipped topping, thawed

How To Make Paula Deen Better Than Cake

1. Prep oven and pan: Preheat the oven to 350°F (175°C). Grease the bottom of a 9×13-inch glass baking pan.
2. Mix and bake the cake: In a large bowl, combine the cake mix, water, vegetable oil, and eggs. Beat with an electric mixer on medium speed until well combined. Pour the batter into the prepared pan. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
3. Prepare the cake for soaking: Let the cake cool on a wire rack for 5 minutes. Use a knife to cut shallow slits across the top of the warm cake, being careful not to cut all the way to the bottom.
4. Make and add the caramel soak: In a saucepan over low heat, combine the sweetened condensed milk and 6 ounces of the caramel topping. Stir until smooth and warmed through. Slowly and evenly pour this mixture over the top of the warm cake, allowing it to soak into the slits.
5. Add toffee and cool: Sprinkle most of the chopped toffee over the entire cake, reserving 1 to 2 tablespoons for garnish. Allow the cake to cool completely at room temperature.
6. Frost and garnish: Once the cake is completely cool, spread the thawed whipped topping evenly over the top. Drizzle with the remaining 2 ounces of caramel topping and sprinkle with the reserved toffee bits.
7. Chill and serve: Refrigerate the cake until it is thoroughly chilled before serving directly from the pan.

Recipe Tips

• How do you get the sauce to soak in properly? The key is to poke holes or cut slits in the cake while it’s still warm (but not piping hot). This allows the warm caramel mixture to seep down into the cake, making it incredibly moist.
• Can I use a different kind of cake mix? Yes. While devil’s food is classic, a German chocolate, chocolate fudge, or any other rich chocolate cake mix would also be delicious.
• How do you get the best toffee bits? For the best texture, follow the cook’s note and crush your own chocolate-covered toffee bars (like Heath bars) into small chunks. This gives you a more satisfying crunch than some pre-crushed bits.
• Why is it important to cool the cake completely before frosting? You must let the cake cool completely after adding the caramel soak. If you try to spread the whipped topping on a warm cake, it will melt and turn into a soupy mess.

What To Serve With Better Than Cake

This cake is incredibly rich and decadent, so it stands perfectly on its own. It needs no accompaniment other than a fork. A cold glass of milk or a hot cup of coffee are perfect beverage pairings to cut through the sweetness.

How To Store Better Than Cake

• Refrigerate: This cake must be stored in the refrigerator because of the whipped topping. Cover the pan tightly with plastic wrap or a lid. It will keep well for up to 4 days and is often considered even better the next day as the flavors meld.

Better Than Cake Nutrition Facts

• Serving: 1/24th of cake
• Calories: 350 kcal
• Carbohydrates: 45g
• Protein: 4g
• Fat: 18g
• Saturated Fat: 8g
• Sugar: 35g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Paula Deen Applesauce Cake Recipe
• Paula Deen Pineapple Upside Down Cake Recipe
• Paula Deen Elvis Presley Cake Recipe