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How to Make a Better-Than-Sex Cake and 6 More Racy Recipes slideshow

How to Make a Better-Than-Sex Cake and 6 More Racy Recipes slideshow



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Step aside lovers, this delicious cake is coming through

How to Make a Better-Than-Sex Cake and 6 More Racy Recipes

Every food lover has to secretly admit this fact to themselves: at some point, some dish they've had in their life has been better than sex. No offense to the lovers they've taken, but some foods simply bring more pleasure (and certainly far fewer complications) than actual sexual encounters.

Cheesy Chili Nachos

shutterstock/121843345

If we’re talking about foods being better than sex, how could we not choose something as indulgent and delicious as loaded nachos? Smothered in cheese, pumped up with delicious ground beef... pshew, someone get a fan to cool us down!

Lovely Low-Fat Cupcake

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There’s no way you could possibly get any sexier with all the cupcake baking you’ve been up to by now, but sometimes you just need to fit into that particular pair of pants (or skirt or dress or tube top) that makes you feel sexy. That said, you’re not willing to give up cupcakes. Correction: there’s no way in freakin’ hell you’re putting down those cupcakes. Now, thanks to these vanilla-scented gems, you don’t have to.

Sexy Lamb Slider

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Exotic? Well-dressed? Full of flavor? Someone catch us. We may be falling deep into lust. This sexy slider is heaven in your mouth.

Spicy Garlic Pasta with Fried Eggs

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Garlic is thought to enhance desirability — as long as you and your significant other both consume it. Otherwise, when enjoyed by only one person, it can go a long way to spoiling the mood.

Strawberry Shortcake with Orange-Scented Cream

shutterstock/3985227

Um, hello, does it get any hotter than whipped cream and some alluring strawberries? Seriously, stay in for the night and make this sexy treat with your partner!

Oyster in Garlic

Sensual and tasty, these oysters may ignite your libido... or allow you to skip the whole sex thing, because they are just that good.

Chocolate “Better Than Sex” Cake

Shutterstock/185822912

This sexy dessert will get you all hot and bothered in more ways than one! Not only is it a super delicious and indulgent dessert, it is made with dark chocolate, long believed to be an aphrodisiac.


Bake the cake and leave it in the pan to cool slightly.

While the cake is still slightly warm, make holes in the entire top of the cake using the handle of a wooden spoon or a large fork.

One at a time, pour the fudge and caramel or butterscotch toppings and condensed milk over the top of the cake, letting each flavor soak in before adding the next.

Crush 3 of the toffee candy bars and sprinkle over the top, or sprinkle with chocolate and toffee pieces.


Better than sex cake

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2 layer 9 inch cake 1 x
  • Category: dessert
  • Method: baked
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2 layer 9 inch cake 1 x
  • Category: dessert
  • Method: baked
  • Cuisine: american
  • Author:Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2 layer 9 inch cake 1 x
  • Category: dessert
  • Method: baked
  • Cuisine: american

Ingredients

for the cake

  • 1 box of vanilla cake mix, along with whatever ingredients the mix calls for (eggs, oil, water)
  • 20 ounce can of crushed pineapple, with juice separated from pineapple
  • 1 cup sweetened shredded coconut flakes

for the frosting

  • 12 ounces cream cheese
  • 3 1/2 cups confectioner’s sugar
  • 2 teaspoons pure vanilla extract
  • 1 stick salted butter, at room temperature

for the topping:

Instructions

  1. Preheat the oven according to cake mix directions.
  2. In a large bowl, prepare the mix according to cake mix directions. Add in the drained, crushed pineapple and the shredded coconut. Pour into two greased 9″ round cake pans and bake according to cake mix directions.
  3. Meanwhile, in a medium bowl and using an electric mixer on medium speed, beat the cream cheese and butter together until fluffy. Add the vanilla extract and beat until combined. Next add the confectioner’s sugar in small batches, beating after each addition. You can store the frosting in the fridge until the cake is ready to frost.
  4. When the cake comes out of the oven, let it sit for

Keywords: coconut, summer, decadent, moist, delicious


Recipe Summary

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (20 ounce) can crushed pineapple with juice
  • ¾ cup white sugar
  • 2 (3.5 ounce) packages instant vanilla pudding mix
  • 3 cups milk
  • 1 cup heavy whipping cream
  • ¼ cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • ¾ cup flaked coconut, toasted
  • ½ cup chopped pecans

Prepare and bake cake mix according to box directions for a 9 x 13 inch cake pan.

While the cake is baking, combine pineapple with juice and 3/4 cup sugar in a medium saucepan. Cook over medium heat for 20 minutes until thick and syrupy, stirring occasionally. Pierce top of hot cake with fork at 1 inch intervals. Pour pineapple mixture over cake. Cool completely.

Beat pudding mix with milk until smooth. Spread pudding over cooled cake.

Whip cream until slightly thickened. Add confectioner's sugar and vanilla, and whip until soft peaks form. Spread over top of cake. Chill cake for 24 hours. Sprinkle with coconut and pecans just before serving. Refrigerate leftovers.


Preheat oven as directed on cake mix package.

Prepare the cake as directed on package and bake in a 9x13-inch baking pan.

Let the cake cool slightly then poke holes evenly in the cake using the small end of a wooden spoon (or something else of similar size).

Evenly drizzle the sweetened condensed milk and caramel sauce over the slightly warm cake so that it drips into the holes.

Let the cake stand for 1-2 hours or until completely cooled and the sweet sauces have soaked in.

Spread the whipped topping over the cake evenly and then sprinkle with the crushed candy bars.


Better Than Sex Cupcakes

If you've had "better than sex" cakes, then you know these Better Than Sex Cupcakes are fantastic! If you're not familiar, here's what you need to know. These chocolate cupcakes are made from boxed cake mix, so they're super easy. When they come out of the oven, you poke holes in the top and pour delicious caramel and sweetened condensed milk in the crevices. This will get absorbed by the cakes so that they're extra gooey and moist. Then, a fluffy frosting covers the holes so that the final cupcakes look as great as they taste.

If you're looking for more over-the-top cupcake recipes, check out these Wild and Crazy Desserts: 14 Wacky Cupcake Recipes.

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I made these last weekend for my boyfriend's mom's birthday and MAN were they a hit! This recipe was incredibly easy to follow and includes a recipe for homemade buttercream frosting. Seriously, I recommend these for any occasion - they were that good! Only thing was that they were a little messy to fill with the caramel sauce, but honestly so worth it!

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Chocolate Sin (Lush)

This dessert recipe goes far, far back in my memory, though I was a bit older before I first heard it called "Better Than Sex." I distinctly remember a girlfriend calling it that and with a puzzled look on my face being told, "darlin', this is sooooo good that it is better than sex, that's why," and that was that. It sure has made multiple appearances in my life, that's for sure.

Now, I do also realize that there a loads of equally sinful and delicious desserts of no resemblance to this one, that are also called "Better Than Sex," depending on where you're from really. Frankly even though they are all different, that's perfectly fine with me. In fact, you can read about several different varieties of "Better Than Sex" desserts right in our discussion on the Facebook page recently. No matter the dessert, I figure if it earned a name like that, it's gotta be drool worthy, no matter the ingredients.

This particular one, made with a shortbread crust and layered with a cream cheese, powdered sugar and whipped cream layer, followed by a chocolate pudding layer, and topped with a final layer of whipped cream, is known itself by multiple names. Chocolate Sin, Sex in a Pan, Better Than Sex, Better Than Robert Redford, Almost a Sin, Girdle Buster, Chocolate Dessert, Chocolate Pudding Dessert, Chocolate Delight, Chocolate Dream and even Mississippi Mud are a few names I've heard.

If you've never made this before I do hope you try it. It really is delicious and super easy to make.

First you'll make a basic shortbread type of crust by combining butter with flour and nuts, and spreading that into a 9 x 13 inch glass baking dish, and baking it. Do this far enough in advance so that you have plenty of time to cool the crust completely. Remember, just like a cookie, this crust will not look set when you remove it from your oven. It will not look like it's done, but don't be tempted to keep baking it. It will continue baking from the residual heat of the pan and if you overcook it, the crust will harden and be difficult to cut through as a finished dessert. It should only be very lightly browned and should look like this - after it has cooled and set.

The first layer is made of softened cream cheese and powdered sugar whipped together and then you'll add a cup of homemade whipped topping or Cool Whip to that. I could eat a whole bowl of just this stuff!

Spread that over the cooled crust - an offset spatula is handy for this kind of thing.

Whip together two small packages of chocolate pudding with 3 cups of milk until slightly thickened and spread that over the cream cheese layer.

Over the chocolate pudding layer, you'll add a layer of plain whipped topping.

Cover and refrigerate for several hours or overnight - 24 hours is even better. I wait to garnish just before serving by grating a little bit of chocolate over the top using a fine grater, and then sprinkling just a bit of chopped pecan on top. Lawdy y'all, this is sooooo good. Dig in!

Check out my other layered desserts on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Chocolate Sin (Lush)

Yield: About 12 servings

  • 1/2 cup (1 stick) of unsalted butter , softened at room temperature
  • 1 cup of all purpose flour
  • 1/4 cup finely minced, salted pecans
  • 1 ( 8 ounce ) package of cream cheese , softened at room temperature
  • 1 cup of powdered sugar
  • 1 cup of Cool Whip (or homemade whipped cream)
  • 2 (3.9 ounce) packages of instant chocolate pudding
  • 3 cups of whole milk
  • 1- 2 cups of Cool Whip (or homemade whipped cream)
  • Additional chopped pecans, for garnish, optional
  • Grated chocolate or Heath bits, for garnish, optional

Preheat oven to 350 degrees F. In a bowl, mix together the flour, pecans and butter until mixture resembles cookie dough. Spread into the bottom of a 9 x 13 inch glass Pyrex baking dish. Bake at 350 degrees F for about 20 minutes or until lightly browned. The crust will appear underdone but will continue cooking in the pan, and will firm up as it cools, so don't be tempted to keep cooking it. Cool completely, about an hour. If time permits, I like to chill each layer in the fridge before topping with the next.

Mix together the cream cheese and powdered sugar until well blended. Add 1 cup of the Cool Whip and mix together. Spread this layer over the cooled crust.

Mix together the two boxes of pudding with the 3 cups of milk until slightly thickened, about 3 minutes. Carefully spread over the cream cheese layer.

Spread the remaining cup of whipped topping on top. Cover and refrigerate at least 4 hours - best if refrigerated 24 hours. Before serving, grate chocolate over the top and sprinkle with additional chopped nuts. Cut into squares.

Variations: May be made with a variety of crusts by substituting crushed cookies, graham crackers or vanilla wafers for the flour in the crust. Use about 1-1/2 cups of crushed cookies and because cookies already have some fat in them, start with a few tablespoons of melted butter, using only enough to bind the cookies together. May also use a variety of pudding flavors (vanilla, chocolate, butterscotch, lemon, etc.), or use any two different, but compatible flavors of pudding, either one layered on the other or blended together. Okay to substitute margarine, sugar free and lower fat products, if desired. May also add a layer of sliced fruit, for example, use banana pudding with sliced bananas or vanilla with sliced strawberries.

The "Secret" State Pie of Arkansas aka Possum Pie: Prepare crust as above, except use a 9-inch pie plate. Layer cream cheese layer as above, except for chocolate layer, beat 1 cup of sour cream with the pudding mix and milk in a separate bowl, cover and refrigerate for 30 minutes to set, then spoon over cream cheese layer. Cover and refrigerate, finish as above.

Oreo Delight: Combine 1-1/2 cups of Oreo cookie crumbs with 2 to 5 tablespoons of unsalted butter, melted, until crumbs bind together. Press into the bottom of the pan and bake in a preheated 350 degree oven for about 8 minutes. Set aside to cool completely, then proceed with remaining recipe. Crush additional Oreos to garnish top.

Lemon Lush: Prepare crust and first layer as above, except include the juice of one lemon. For second layer, substitute two packages of instant lemon pudding. Top with whipped topping. Garnish with a lemon twist.

Neapolitan Lush: Prepare shortbread or Oreo crust as above. Use vanilla, chocolate and strawberry pudding layers.

Coconut Cream Lush: Prepare shortbread or cookie crust as above. Substitute instant coconut cream pudding and stir in 1/4 cup flaked coconut. Stir in another 1/4 cup flaked coconut in the topping. Before serving, garnish with additional toasted coconut if desired.

Check These Recipes Out Too Y'all!

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste post or recipe text to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.


Sex in a Pan: Robert Redford Dessert

If you grew up in the 70s, chances are you've seen this dessert at parties or at home when your family was hosting dinners. Perhaps you had the chance to make it yourself? Known by many names, most including the name of heartthrob Robert Redford, this layered dessert is rich, creamy, and unctuous, but mainly super easy to put together. Although it's hard to pinpoint how the name came about, the dish is also known as the "Robert Redford dessert," the "next-best-thing to Robert Redford" and the "better-than-sex dessert." Sinfully rich, this pan dessert is similar to the chocolate delight dessert, with layers of cream cheese, whipped topping, and two kinds of pudding on a simple baked shortbread crust.

Easily adaptable to your taste, this layered dessert is very forgiving. You can use any pudding flavor you like, but nothing beats the combination of vanilla and chocolate with cream. Many toppings work well, and there are no restrictions as to how much or how little you can use on top. Decorate with whatever crunchy toppings you like, such as nuts, small chocolate truffles, or shavings of white or dark chocolate.

This is a wonderful dessert to make the day before, and it also makes amazing leftovers—if you're lucky enough to have some left—as the cakes only improve with the passing days. Keep in the fridge, covered, for up to four days.


The Cake Everyone Was Obsessed With the Year You Were Born

No matter how hard of times, people still must do one thing: eat cake. Take a walk down memory lane and check out the cake that was most popular the year you were born.

Like all great culinary innovations of our day &mdash Deep-fried Twinkies! Tater dogs on a stick! Pickle dogs! &mdash this treat became mainstream at a state fair. A year later, in 1957, the recipe started popping up in newspapers, and German chocolate sales skyrocketed 73 percent.

Back in the 1960s, Pink Champagne Cake was dubbed the "elite of party cakes," with its light, airy texture (thanks to several egg whites and 3/4 of a cup of Champagne). It remains one of the Los Angeles Times's most-requested recipes.

Try a riff on the trend with these Strawberry Chapagne Cupcakes from Delish.

Ella Helfrich may not have won the grand-prize in the 1966 Pillsbury Bake-off (she nabbed second), but she launched a national obsession with her decadent, fudge-filled Tunnel of Fudge Cake. More than 200,000 letters were sent to the Dough Boy's HQ, all requesting the recipe &mdash and where they could find a Bundt pan to make it their own.

That famous line from Rowan & Martin's Laugh-In got immortalized in cake shortly after Richard Nixon uttered the line while campaigning for president, writes Anne Byrn in American Cake. The dessert's a sour cream coffee cake, based on a cake mix, and was such a hit that Duncan Hines ran the recipe on the back of the box for years.

The health-conscious movement of the early '70s affected everything, cake included (IS NOTHING SACRED?!). Carrot cakes loaded with the vegetable, nuts and plenty of raisins emerged as the uh, "healthy" alternative to traditional chocolate and vanilla desserts, according to The Secret Life of Baked Goods.

Watergate Cake, like its close cousin, Watergate Salad, proved that in the '70s, people loved topical desserts &mdash and associating gobs of pistachio with then-president Richard Nixon. The recipe, which calls for pistachio pudding mix, was so popular Giant Foods had a hard time keeping the product on shelves. (YouTube user Nocolorlinesglobal demos exactly how to make it here.)

Ah, rum. It's not just for tiki drinks and Jack Sparrow jokes. The spirit's been added to cakes since the 1800s, but it really took off in the late '70s, when Bacardi's president had his team create and market a recipe for the cake using 6 ounces of dark rum.

This dessert &mdash featuring a blend of mashed banana, cinnamon and crushed pineapple &mdash has one seriously surprising genesis story: It was originally called the Dr. Bird Cake, and it was created as a marketing ploy to get people to visit Jamaica in 1969. It wasn't until Southern Living featured the dish in 1978 that it achieved widespread fame, becoming one of the magazine's most popular cake recipes, according to American Cake.

This dense chocolate cake, covered in a layer of fudge frosting, is so beloved it was actually added to Wellesley College's centennial time capsule in 1981, so future generations know how to make something other than Hot Pockets and Soylent Green, or whatever's en vogue 100 years from now. Its inclusion is also a subtle jab at the older administration Wellesley's founder was against snacking and sweets, so students would secretly make fudge, melting chocolate and butter on Bunsen burners borrowed from the chem lab, according to American Cake. The frosting's a nod to those rebellious days.

Wanna know when you've truly made it? When you have not one but two cakes vying to be named after you. These days, many people know a layered cheesecake and chocolate pudding treat by that name (or Fat Man's Delight, oddly enough), but in the early '80s, Robert Redford Cake meant Nutella on crack. The chocolate-hazelnut cake was coated in a rich, chocolate ganache, and American Cake states it's the treat the actor was served while dining at Hisae's restaurant in New York.

Susan Porubcan of Jefferson, Wisconsin, took home the grand prize at the 1984 Pillsbury Bake-Off for her Country Apple Coffee Cake, which involved covering sliced apples with biscuit dough and a whiskey-cinnamon-brown sugar mixture, then baking and topping it with a vanilla glaze. Here's her recipe.

For a caramel apple take, try this bubble-up bake from Delish.

Big hair, big jewelry, big . shoulder pads &mdash the '80s were a time when everything was OTT, and desserts were no different. Decadent chocolate desserts reigned supreme, and recipes everywhere touted "mud" in the titles, suggesting a dense, fudgy treat.

Mississippi Mud Cake isn't for the faint of heart it combines a brownie-like base with marshmallow buttercream frosting, rich chocolate ganache and chopped pecans.

Continuing the chocoholic '80s trend is the Chocolate Praline Layer Cake, which won the grand prize in the Pillsbury Bake-Off in '88. For good reason: It tricks out a Devil's Food Cake mix with whipping cream, brown sugar and chopped pecans, and the whole thing's topped with a fluffy whipped cream frosting, chocolate curls and more pecans. We're nuts about it.

If we didn't have your attention &mdash and how could we not, given that you're staring at photos of cake?! &mdash we're betting we do now. This racy cake has taken on several forms over the years, though the two primary varieties are (1) cake mix, crushed pineapple, vanilla pudding mix, whipped topping, pecans and coconut or (2), chocolate cake, caramel, sweetened condensed milk, whipped topping and crushed candy bars, according to The Secret Life of Baked Goods. In 1990, a humorist wrote about baking the dish for her family, who responded very matter-of-factly: "Mom, it's just a cake. You understand that, don't you?"

Jean-Georges Vongerichten may not have realized he was changing the future of restaurant desserts when he added a chocolate cake with a gooey center on the menu at his Michelin-starred restaurant back in '87, but by 1991, the craze had taken hold, with copycats popping up in high-end restaurants everywhere. Nowadays it's totally mainstream: You can't eat at a Chili's or Applebee's without seeing a similar version there, too.

If you went to a kid's birthday party in the early '90s, there's a good chance this cake was the centerpiece of the entire soiree (unless you only befriended Alex P. Keaton types). The cake was so undeniably popular it became a staple of supermarket bakery menus everywhere, and even inspired Martha Stewart to take on the trend.

Talk about stiff competition: The Boston Cream Pie beat out the chocolate chip cookie to become the official Massachusetts State Dessert in '96. And yes, it's called pie, but you can't deny that the layers sandwiching that creme filling are definitively cakes. It counts.

When you're living in the South, you don't ask someone if they want a soda, you ask if they want a Coke, so it's only fitting a Coca-Cola sheet cake is also regionally famous there. The dessert started popping up at potlucks in the 1950s, but it hit nationwide fame in the late '90s, after Cracker Barrel added a version to its menu.

Carrie Bradshaw started a cultural phenomenon &mdash and the whole cupcakery trend, to some degree &mdash after she discussed her relationship woes over one of Magnolia's famous, pink-frosted vanilla cupcakes during season three. The show may be long over, but the treats are every bit as delicious.

This dessert, a sponge cake soaked in a syrup made from three milks and topped with whipped cream, has been around for decades, but it had a huge moment in the early 2000s. The Austin Chronicle wrote a feature on the dessert that'd swept the state, deeming it the "new tiramisu of the millennium," and both Häagen-Dazs and Blue Bell got on board, creating ice creams in honor of the flavor.


Recipes for Sex in a Pan

There are fewer desserts that are as alluring and seductive than sex in a pan. Layers of rich and creamy goodness sit atop one another, giving these sexy desserts a wonderful depth of flavor. These desserts are called "sex in a pan" because they're just so good! Although the names of these desserts will definitely raise a few eyebrows, you'll find they will be popular with your guests. These desserts are so good, they're almost scandalous!


INSTRUCTIONS

Lightly grease a round 8.5" x 2.5" (21cm x 6cm) springform cake pan and line the base with baking paper.

Prepare the cake mix according to directions on the packet. You may need to adjust the ingredients listed above to comply with the packet instructions. This is fine.

Bake cake following the directions on the packet.

While cake is baking, add crushed pineapple and juice and 3/4 cup white sugar into a medium saucepan. Mix well and heat over a medium to low heat stirring occasionally for 20 to 30 minutes to allow the mixture to reduce. Keep the mixture hot for when the cake is ready.

Once ready, remove the cake from oven but do not remove it from the springform pan. Immediately pierce the top of the cake with a fork at 1 inch intervals all over.

Using a large serving spoon, spoon the pineapple mixture over the top as evenly as possible and allowing the syrup to soak into the cake. Use a spatula to spread the pineapple mixture more evenly.

Allow the cake and pineapple mixture to COOL COMPLETELY. Do not place in the refrigerator, just cover with a towel on the bench and leave for a few hours.

Prepare the instant pudding mix according to directions on the packet, and place in the fridge to set. Again, you may have to adjust the ingredients above to comply with the packet instructions. Spread the pudding mixture over the top of the completely cooled cake and smooth out with a spatula.

Whip cream in a bowl until slightly thickened and then add icing sugar. Continue to whip until fully thickened and peaks form. Spread over the top of the cake and smooth out with a spatula.

Cover cake with cling film and refrigerate for several hours or overnight.

Before serving, remove cake from refrigerator, remove cling film and add shredded coconut and sliced almonds.

Remove springform pan sides and serve.

Store any leftovers in the refrigerator.