Slow Cooker Better Than Sex Cake
Okay, so picture this. It’s a Saturday night, and I’m knee-deep in a Netflix marathon. You know the type – the kind where your couch basically becomes an extension of your body? Anyway, I suddenly get this craving for something sweet. Not just any sweet, but like, call-your-ex-to-tell-them-they-never-measured-up sweet. Enter: the Slow Cooker Better Than Sex Cake. Yes, you read that right. It’s a cake that promises a lot, and let me tell you, it delivers. I was skeptical at first, but then again, I was also skeptical about wearing socks with sandals, and look how that turned out (it didn’t, but that’s another story).
Why You’ll Love This Recipe
- Effortless Decadence: Seriously, you toss it together, and your slow cooker does all the heavy lifting. This is like the Netflix of desserts – it just keeps playing while you zone out.
- Crowd-Pleasing Goodness: Take this to a party, and watch it disappear faster than a cat when you bring out the vacuum.
- Rich Flavors: Devil’s food cake, caramel, and Heath bars? It’s like a flavor mosh pit in your mouth.
- Perfect for Lazy Days: No need to hover around a hot oven. Just set it and forget it (until you remember and then freak out about whether you forgot it).
- Customization Galore: You can tweak it to suit your taste, or just to use up those random pantry leftovers. You know, the ones you bought in a fit of culinary optimism.
A Little Story Time: That Time I Made This Cake…
So, let’s rewind to my first attempt at this cake. It was a rainy Tuesday. Not one of those cute, romantic rains, but the kind where you feel like Mother Nature is just crying on you. I was in the mood for something comforting. As I rummaged through my kitchen, I stumbled upon a forgotten box of devil’s food cake mix – a relic from a past life where I was convinced I’d bake every weekend. Spoiler: I didn’t.
I mixed everything up, which, by the way, is the closest I’ve come to a workout in weeks (don’t judge). As the slow cooker worked its magic, the entire apartment filled with a smell that could only be described as “chocolatey heaven with a side of nostalgia.” Remember Aunt Carol’s poodle, Sparky? Well, he tried to sneak a taste and ended up with a chocolate mustache. Not ideal, but adorable nonetheless.
What You’ll Need (And My Thoughts On…): Ingredients
- 15.25 oz. Devil’s Food Cake Mix: This is your base. Think of it as the canvas on which you’ll paint your dessert masterpiece. I mean, no pressure or anything.
- 3 Large Eggs: I once used small eggs and ended up with a cake that was more like a brownie. Not a bad mistake, but a mistake nonetheless.
- 1 Cup Water: As basic as it gets. But hey, don’t substitute with anything fancy like coconut water unless you’re feeling adventurous and slightly reckless.
- ½ Cup Unsalted Butter, Melted: Melted, not softened. Trust me, there’s a difference. I learned that the hard way.
- 14 oz. Can Sweetened Condensed Milk: This is the magic potion. It makes the cake all gooey and sweet, like a dessert hug.
- ½ Cup Caramel Topping, Plus Extra for Drizzling: The more, the merrier. Seriously, drizzle with abandon.
- 8 oz Cool Whip, Thawed: I have a love-hate relationship with Cool Whip. Love how it tastes, hate how I can’t stop eating it straight from the tub.
- 3 Heath Bars, Chopped (4.2 Ounces): Crunchy, chocolatey bits of happiness.
- Chocolate Sauce for Drizzling: Optional, but why wouldn’t you?
- Caramel Sauce: Because you can never have too much caramel.
Let’s Bake Together: Making Your “Slow Cooker Better Than Sex Cake”
- Mix It Up: In a large bowl, mix together the cake mix, eggs, water, and melted butter until smooth. Think of it as a mini arm workout. Or just use a mixer if you’re lazy like me.
- Pour & Cook: Spray the slow cooker with cooking spray and pour in the batter, smoothing it into an even layer. Cover and cook on high for 2 hours without lifting the lid. Seriously, don’t peek. It’s like a soufflé’s moody cousin.
- Poke & Soak: Once cooked, use the end of a spoon to poke holes in the cake. This is oddly satisfying. Then pour over the condensed milk and ½ cup of caramel topping. Remove the slow cooker insert and let it cool.
- Chill Out: Once the insert is cool to the touch, refrigerate the cake for at least 2 hours or overnight. This is where patience comes in. Or you can just eat it warm. No judgment.
- Top It Off: After chilling, spread the whipped topping evenly over the cake, sprinkle the chopped Heath bars on top, and drizzle with caramel and chocolate sauce. Ta-da! You’re basically a dessert wizard now.
- Serve & Enjoy: Scoop out the cake with a large spoon and enjoy the heavenly flavors. Maybe serve with a side of smug satisfaction.
Melania’s Little Secrets (Things I’ve Learned)
- Don’t Skip the Chill: I know, I know. Waiting is hard. But chilling lets the flavors mingle like guests at a cocktail party. A very tasty cocktail party.
- Use a Slow Cooker Liner: For easy cleanup. Because who has time to scrub a slow cooker at midnight? Not me.
- Customize Your Toppings: Got leftover chocolate chips or those weird sprinkles from last Halloween? Toss ’em on. Life’s too short for boring desserts.
- Double the Caramel: Trust me, the extra drizzle is worth it. Your taste buds will thank you.
- Test Your Strength: The lid-lifting urge is real. Resist it. Consider it a test of willpower.
Fancy Trying Something Different? Variations
- Nutty Adventure: Add chopped pecans or almonds for a bit of crunch.
- Tropical Twist: Swap Heath bars for toasted coconut and add a splash of rum to the batter.
- Spicy Surprise: A dash of cinnamon or cayenne in the batter for a little kick.
Serving it Up Nicely
Serve it warm with a scoop of vanilla ice cream, or cold with a side of fresh berries. Or, if you’re like me, straight from the slow cooker with a fork. No shame.
Keeping it Yummy: Storage Tips
Store leftovers (if there are any) in an airtight container in the fridge for up to 3 days. But let’s be real, it won’t last that long.
Quick Q&A (Things You Might Wonder)
- Can I use a different cake mix? Sure, but the devil’s food cake really gives it that deep, chocolatey vibe.
- What if I don’t have a slow cooker? You can bake it in the oven at 350°F for about 30-35 minutes. Keep an eye on it.
- How do I know it’s done? The edges will pull away slightly from the sides, and the top will look set. And it’ll smell like heaven.
Wrapping Up Our Baking Chat
So there you have it, my sweet-toothed friend. The Slow Cooker Better Than Sex Cake is a wild ride of flavors and textures that’ll make you question why you ever settled for plain ol’ chocolate cake. I hope you try it, love it, and maybe even text me at midnight to tell me how it changed your life. Or just how it satisfied that sweet craving while you were binge-watching your favorite show. Either way, happy baking!
Final Thoughts From My Brain
If you’ve made it this far, kudos to you. We’ve gone on quite the culinary journey, haven’t we? From the rainy Tuesday that birthed this cake in my life to the moment I realized that sometimes, you just need a dessert that promises the world and actually delivers. Remember, cooking (and life) isn’t about perfection. It’s about the stories, the mishaps, and the little victories along the way. So go forth, bake your cake, and maybe even let your poodle wear a chocolate mustache for a few minutes. Just, you know, not too long. Thanks for hanging out with me in this little corner of the internet. Until next time, keep it quirky, keep it fun, and most importantly, keep it delicious.
Slow Cooker Better Than Sex Cake
Equipment
- Slow Cooker
Ingredients
Cake Base
- 15.25 oz Devils food cake mix
- 3 large eggs
- 1 cup water
- 0.5 cup unsalted butter melted
Toppings
- 14 oz sweetened condensed milk can
- 0.5 cup caramel topping plus extra for drizzling
- 8 oz Cool Whip thawed
- 3 bars Heath bars chopped (4.2 Ounces)
- Chocolate sauce for drizzling
- Caramel sauce
Instructions
- In a large bowl, mix together the cake mix, eggs, water, and melted butter until smooth.
- Spray the slow cooker with cooking spray and pour in the batter, smoothing it into an even layer.
- Cover and cook on high for 2 hours without lifting the lid.
- Once cooked, use the end of a spoon to poke holes in the cake, then pour over the condensed milk and ½ cup of caramel topping. Remove the slow cooker insert and allow it to cool.
- Once the insert is cool to the touch, refrigerate the cake for at least 2 hours or overnight.
- After chilling, spread the whipped topping evenly over the cake, sprinkle the chopped Heath bar on top, and drizzle with caramel and chocolate sauce.
- To serve, scoop out the cake with a large spoon and enjoy the heavenly flavors.
