Though the title of this cake is a bit subjective, you be the judge and taste it yourself.
In my opinion- it’s a pretty darn DELICIOUS cake. Surprisingly, this was my first introduction to this cake. Apparently the BTS, also known as “better than anything” cake, was super popular in the late 90s-early 2000s. The recipe was sent around in chain letters/e-mails. (Remember those? Do people still send chain letters, or does it automatically go into the spam folder?)
Traditionally, the BTS cake uses a chocolate box cake mix soaked in caramel and sweetened condensed milk, topped with Cool Whip and crushed Heath bars. Usually the cake is made in a large sheet cake.
Of course, I wanted to make the cake a bit more Chic by making it into an eye-catching layer cake and altering the cake mix.
I used a chocolate fudge box cake mix. ( I like the ones with pudding in the mix.) Instead of using water, as directed on box, I used milk. This makes the cake fluffier, richer, and more flavorful. Next, I used equal parts store-bought caramel sauce and canned sweetened condensed milk.
Rather than use Cool Whip, I opted to make fresh whipped cream. It makes the cake more special, and I just really like the taste of fresh whipped cream. Plus, its super easy to make and requires very little effort. (But more importantly, it doesn’t have all those preservatives and such that prepared whipped topping has.)
This is a rich, ultra decadent, over-the-top chocolate cake. Each bite feels like falling in love.
Be sure to invite some friends over before you slice into the cake. I say this is the perfect cake for celebrating Valentine’s Day! Better yet, go and buy Rachel’s new book Party Girl, and then eat this cake.
- 1- 15.25 oz chocolate fudge cake mix**, prepared according to package instructions
- 1/2 cup sweetened condensed milk
- 1/2 cup caramel sauce/caramel topping
- 2 cups heavy cream, chilled
- 1/2 cup powdered sugar, sifted
- pinch of salt
- 1 tsp pure vanilla extract
- 1 cup chopped milk chocolate toffee candy bar (ex: Heath)
- additional caramel sauce, as desired
- Prepare cake batter according to package instructions for two 8-inch rounds.
- **Note: Instead of using the amount of water directed on package, substitute with milk.
- Bake according to package instructions.
- Leave cake in tin. While cake is still warm, poke holes all over cake. Do not poke holes all the way thru the cake, just about 3/4's in.
- In a medium sauce pan, melt together condensed milk and caramel sauce. Alternatively, heat milk and caramel in the microwave. Pour warm milk-caramel mixture over warm cake. Spread evenly over cake. Let cake cool in tin. Once at room temperature, store cake in fridge until ready to assemble. (It is much easier to work with a chilled cake.)
- Whip chilled heavy cream in a stand mixer fitted with a whisk attachment, or in a large bowl using a hand mixer. Whip to soft peaks and then add sifted powdered sugar in three additions. Add salt and vanilla.
- Continue to whip to firm/stiff peaks. At this point the whipped cream should be able to hold peak without collapsing. The whipped cream should be fluffy and thick. DO NOT OVER-BEAT! The whipped cream will get grainy and begin to separate.
- Remove milk-caramel soaked cake layers from fridge. Run a mini offset spatula around cake tin to release cake from tin. Invert cake and remove cake from tin.
- Place one cake layer on a plate. Sprinkle chopped chocolate toffee candy over cake. Follow with about 4 ice cream scoops of chilled whipped cream. Use a mini offset spatula (or the back of a spoon) to spread whipped cream into an even layer.
- Place remaining cake layer on top. Sprinkle chopped candy over cake, followed with whipped cream. Spread into an even layer.
- If desired, drizzle warmed up caramel sauce over whipped cream. Top cake with remaining chopped candy. Store in the fridge until ready to serve.
- **Substitute as little or as much milk as water needed in cake mix recipe. Example: half water, half milk.
