I make this same cake but a little different.
I use a devil's food chocolate cake
1 can of condensed sweetened milk
1 jar of butterscotch caramel ice cream topping
1 tub of cool whip
1 package of Heath toffee pieces
I bake the cake as directed. Once cooled poke holes in top and pour the condensed milk and ice cream topping all in the holes.
Cool then top with cool whip and crushed heath toffee pieces.
It is awesome too. The milk really makes it super moist.

I think if you actually eat this cake, you would have to call it "too fat to have sex cake"! LOL

Tooo funny Wendy :lol: :lol: :lol:
Pam

Surely the sex would use use up the calories in the cake....wouldnt it? :lol:
Now thats what I call a great diet!!!! :oops:

Karen :thumbup:

I have a wonderful quilt book called Coffee-Time Quilts (and don't even like coffee!) It has recipes mixed in with the quilt patterns.

Guess what they have a more G Rated version of? They called it Caramel Latte Cake. Here is their recipe:

1 pkg chocolate cake mix
3 eggs
1/3 c vegetable oil
1/2 c coffee liqueur
3 TBLSP instant coffee crystals, dissolved in 3/4 c water OR use 3/4 c strong brewed coffee
- Mix all these, beating well, and pour into a greased and floured 9 x 13 pan. Bake at 350 degrees for half an hour. Cool slightly, then poke holes in the top of the cake with the handle of a wooden spoon. Pour 2/3 cup sweetened condensed milk in all the holes, then pour 2/3 caramel ice cream topping over that.

Let it cool completely and serve with whipped topping and nuts.

Hee Ha Hee ha Chortle Chuckle :lol: Oh my I'm going to laugh about that line for a long while.

I'm going to stick to sex and skip a cake with that make points!! :wink:

Here's another version for those of us that don't like chocolate.

1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare
1 (20-ounce) can crushed pineapple
1 1/3 cups sugar
1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare
1 1/2 cups heavy cream
1 cup flaked, sweetened toasted coconut

Preheat oven to 350 degrees F.

Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.

Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.

Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.

Sondray - This cake is yummy. A friend gave me the recipe and called it "Ugly Ducking Cake". She also put marrachino cherries. Yum. I vote to make BOTH versions! Sara