Description
This Slow Cooker Better Than Sex Cake is an indulgent, decadent dessert made with rich devil’s food cake baked in a slow cooker, then topped with sweetened condensed milk, caramel, Cool Whip, chopped Heath bars, and drizzles of caramel and chocolate sauce. Effortlessly delicious with minimal hands-on time, it’s perfect for parties or a comforting sweet treat.
Ingredients
Scale
Cake Batter
- 15.25 oz Devil’s Food cake mix
- 3 large eggs
- 1 cup water
- ½ cup unsalted butter, melted
Toppings
- 14 oz can sweetened condensed milk
- ½ cup caramel topping, plus extra for drizzling
- 8 oz Cool Whip, thawed
- 3 Heath bars, chopped (4.2 ounces)
- Chocolate sauce for drizzling
Instructions
- Prepare the Batter: In a large bowl, blend together the devil’s food cake mix, eggs, water, and melted butter until the mixture is smooth and fully combined.
- Prepare the Slow Cooker: Spray the inside of the slow cooker insert with cooking spray to prevent sticking. Pour the batter into the slow cooker and smooth it into an even layer.
- Cook the Cake: Cover the slow cooker and cook on high for 2 hours. Do not open the lid during cooking to ensure even rising and baking.
- Pierce the Cake: Once the cake is cooked, use the end of a spoon or a skewer to poke holes all over the surface of the cake carefully.
- Add Condensed Milk and Caramel: Pour the sweetened condensed milk and ½ cup of caramel topping evenly over the surface of the cake, allowing it to soak into the holes.
- Cool the Cake: Remove the slow cooker insert from the base. Let it cool until the bottom is cool to the touch, then transfer it to the refrigerator. Chill for at least 2 hours or overnight for best results.
- Add Final Toppings: Once chilled, spread the thawed Cool Whip evenly over the top of the cake. Sprinkle the chopped Heath bars generously over the whipped topping. Drizzle caramel and chocolate sauce over the top for extra sweetness and decoration.
- Serve: Serve the cake by scooping out portions with a large spoon. Enjoy this rich, moist, and luscious dessert!
Notes
- You can substitute homemade whipped cream for the Cool Whip if preferred.
- Other toppings like chocolate chips, almonds, toffee bits, or Heath Bits work well for added texture and flavor.
- Any other chocolate cake mix can replace the devil’s food cake mix if desired.
- Leftovers should be covered and refrigerated; they keep well for 3-4 days.
- This cake can be frozen in an airtight container for up to three months for longer storage.
Nutrition
- Serving Size: 1 serving (approx. 1/8 of cake)
- Calories: 480
- Sugar: 42g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
