Directions For caramel sauce: Bring to a simmer and cook, stirring frequently. It will bubble and fizz like crazy. Add in butter and stir until smooth. If mixture has any chunks in it at all, return to heat briefly low heat and stir until the mixture smooths out.
Once smooth, stir in boiling water. Try not to overmix it but make sure all the flour is mixed in. Use a spatula to scrape the sauce back and forth so the sauce gets completely absorbed by the cake.
Top with crumbled heath bars or chocolate chips! So the original recipe for this Better than Sex Cake just used an entire jar of the store-bought caramel sauce. Making this sauce is actually pretty easy as long as you can avoid burning your sugar something that I almost did. Just start it off by adding the sugar, corn syrup, and water into a large 2 quart pot.
Melt all this stuff together over medium heat, stirring until the sugar is all dissolved. Once it starts simmer, turn your heat down to medium-low and then just let it cook down. This is kind of a crazy step because it will bubble like mad, but just stir it and it will eventually calm down and smooth out. Next, fold your butter into the sauce. There should be enough residual heat to melt it. Then add in the salt and vanilla and you should have a very smooth sauce. If there are any lumps in the sauce, just put it back over low heat and cook it slowly, stirring constantly, until the lumps cook out.
When the caramel is cooled, go ahead and stir in the sweetened condensed milk and set it aside for later. This is some addictively sweet and delicious sauce! Sweetened condensed is the only way to go. And trust me… that works. Start by mixing the flour, sugar, and salt in a large bowl. Then in a small pot, melt the butter and cocoa powder until the mixture is very smooth. Then stir in the boiling water.
I was skeptical of this step, but it worked! Then pour the butter mixture into the dry ingredients. This will cool down the wet ingredients. Mix it all together, but, as with any cake, try not to over-mix it. Interesting batter… Then in a separate bowl, stir together the buttermilk, eggs, vanilla, and baking soda.
Next, fold the egg mixture into the chocolate mixture. Buttermilk is so key. Notice the cocoa powder dusting. The Magic Part Bake the cake at degrees for about minutes. A tester should come out clean from the center of the cake. Now for the fun part! I used a chopstick for this, but anything round will work really. Chopstick or skewer works well. Then take your caramel sauce mixture and pour it all over the cake! Use a spatula to kind of smooth it around so it seeps evenly into the cake.
Let it sit for about 30 minutes and all of the caramel mixture will disappear into the cake! As you might imagine, this makes the center of the cake a bit on the gooey side which is just delicious. Topping the Cake Before you top this cake, chill it for at least an hour in the fridge. Speaking of fresh whipped cream, just whip together the cream with the sugar and vanilla until it forms stiff peaks.
You could use a mixer for this, but I prefer to rock it out by hand. Then just spread this all over the cake! Whipped cream is the perfect frosting. I topped mine with some crumbled Heath bars, but you could also just use chocolate chips.
Chocolate chips or heath bars. You can kind of see it in a cross-section piece of cake, but there are these veins of caramel all through the cake that are surprising and wonderful.