Caramel Chocolate Peanut Orgasm Cake 8 From Scratch Recipes

BETTER THAN SEX CAKE II

Steps:

• 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.
• 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!)
• 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!

CHOCOLATE ORGASM

Steps:

• Preheat oven to 400 degrees F.
• Have rack in bottom third of oven.
• Generously butter a springform pan.
• Beat butter with sugar for about 4-5 minutes with electric mixer.
• Add eggs, alternately with flour, baking powder, chocolate and liquor and continue to beat until all ingredients are incorporated.
• Pour into springform pan.
• Bake 10 minutes, turn off heat, and leave in turned-off oven another 15 minutes.
• Remove and let stand about 10-15 minutes before serving.
• I cut into this with a serrated spatula.
• It will be cakey-crusty outside and molten, rich chocolatey goo in the middle.
• I serve with very lightly whipped cream (unsweetened or just barely sweetened) or a scoop of softened vanilla ice cream on the side.
• I have often made this several hours ahead of baking (which should be done close to eating time) and popped it in the fridge and then popped it into the preheated oven, increasing baking time by 5 minutes- it worked great!