Better Than Sex Cake

Ingredients

• 1 (18.25 oz) package devil's food cake mix
• 1/2 (14 oz) can sweetened condensed milk
• 6 oz caramel ice cream topping
• 3 (1.4 oz) bars chocolate covered toffee, chopped
• 1 (8 oz) container thawed whipped topping

Directions

1.     Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make holes with straw across the top of the cake, making sure not to go through to the bottom.

2.     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. Crush candy bars into small chunks as opposed to crumbs .

3.     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!

Marble Pound Cake

Ingredients

• 2 cups white sugar
• 1 cup salted butter, softened
• 3 cups sifted flour
• 1 cup milk or (½ cup milk and ½ cup sour cream)
• 1 1/2 teaspoons baking powder
• 2 teaspoons vanilla extract or (1 tsp vanilla and 1 tsp almond extract)
• 4 eggs
• 1/4 cup unsweetened cocoa powder or( ½ cup baking chocolate bar)

Directions

1.      Preheat oven 350 degrees F. All ingredients should be at room temperature.

2.      In a large bowl, with electric mixer at low speed, beat sugar and butter until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.

3.      Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.

4.      Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.

5.      Bake for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove cake from pan, and cool completely.

Glaze:

1 cup semisweet chocolate chips,

1 (14 ounce) sweetened condensed milk.

Heat on medium heat stirring constantly until chocolate is melted, then pour over cooled cake.