Better Than Sex Cake II: A Decadent Delight

I still remember the first time I tasted this cake. It was at a potluck, and I eyed it suspiciously among the sea of brownies and cookies. One bite, and I was hooked! The rich, moist texture, the pockets of melted chocolate, and the subtle crunch of pecans created a symphony of flavors that danced on my tongue. I immediately cornered the baker and demanded the recipe, swearing I wouldn’t tell a soul (sorry, Susan!). Now, years later, I’m thrilled to share this decadent treat with you. It’s perfect for celebrations, potlucks, or simply when you need a little indulgence.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes
• Servings: 12-16
• Yield: 1 9×13 inch cake
• Dietary Type: Not Gluten-Free

Ingredients

• 1 box Duncan Hines yellow cake mix
• 1 package small instant vanilla pudding
• 1 (8 ounce) carton sour cream
• ½ cup oil
• 1 cup water
• 3 eggs
• 1 (6 ounce) package chocolate chips
• ½ cup pecans, chopped
• 1 German chocolate bar

Equipment Needed

• 9 x 13-inch baking pan
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Grater or knife
• Rubber spatula

Instructions

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9 x 13-inch baking pan. This step is crucial to prevent the cake from sticking and ensures easy removal.
2. In a large mixing bowl, combine the Duncan Hines yellow cake mix, instant vanilla pudding, sour cream, oil, water, and eggs.
3. Using an electric mixer, beat the ingredients together until well combined. Scrape down the sides of the bowl to ensure everything is incorporated evenly.
4. Gently fold in the chocolate chips and chopped pecans. Use a rubber spatula for this step to avoid overmixing, which can result in a tougher cake.
5. Now, for the secret ingredient! Using a grater or a sharp knife, shave the German chocolate bar. The shavings should be fine enough to distribute evenly throughout the batter.
6. Stir the shaved German chocolate into the batter and mix well, ensuring it’s evenly distributed.
7. Pour the batter into the prepared 9 x 13-inch baking pan. Spread the batter evenly to ensure even baking.
8. Bake in the preheated oven for 35 to 40 minutes.
9. To check for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean or with a few moist crumbs, the cake is ready. Be careful not to overbake, as this will dry out the cake.
10. Once baked, remove the cake from the oven and let it cool completely in the pan before serving.

Expert Tips & Tricks

• Room Temperature Ingredients: Using room temperature ingredients, especially the eggs and sour cream, helps them emulsify better, resulting in a smoother batter and a more tender cake.
• Don’t Overmix: Overmixing the batter develops the gluten in the flour, leading to a tough cake. Mix until just combined, and use a spatula to fold in the chocolate chips and pecans.
• Upgrade the Chocolate: For an even richer chocolate flavor, use a high-quality German chocolate bar. Lindt and Ghirardelli are excellent choices.
• Nutty Variations: If you’re not a fan of pecans, you can substitute them with walnuts, almonds, or even macadamia nuts. Toasting the nuts before adding them to the batter will enhance their flavor.
• Even Baking: To ensure even baking, rotate the cake halfway through the baking time. This is especially important if your oven has hot spots.
• Make it Ahead: This cake can be made a day ahead of time. Simply cover it tightly and store it at room temperature. In fact, some people find that the flavors meld together even better when it sits overnight.

Serving & Storage Suggestions

This cake is delicious served at room temperature or slightly warmed. You can dust it with powdered sugar for an elegant presentation or top it with a scoop of vanilla ice cream for an extra indulgent treat. A dollop of whipped cream or a drizzle of chocolate sauce would also be welcome additions.

To store leftovers, cover the cake tightly with plastic wrap or store it in an airtight container. It will keep at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. If freezing, wrap the cake tightly in plastic wrap and then foil to prevent freezer burn.

To reheat, simply warm a slice in the microwave for a few seconds or in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	455 kcal	23%
Total Fat	24g	37%
Saturated Fat	7g	35%
Cholesterol	58mg	19%
Sodium	442mg	18%
Total Carbohydrate	52g	17%
Dietary Fiber	1g	4%
Sugars	35g	–
Protein	4g	8%

Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Spice It Up: Add a teaspoon of cinnamon or nutmeg to the batter for a warm, comforting flavor.
• Coffee Kick: Dissolve a teaspoon of instant coffee in the water before adding it to the batter for a subtle coffee flavor that complements the chocolate.
• Gluten-Free Option: While the recipe calls for a Duncan Hines yellow cake mix, you can experiment with a gluten-free yellow cake mix for a gluten-free version. Keep in mind that the texture may be slightly different.
• Chocolate Lovers: Add a tablespoon of cocoa powder to the batter for a deeper chocolate flavor.
• Boozy Twist: Add a tablespoon of rum or bourbon to the batter for a subtle boozy flavor.
• Frosting Finish: While the cake is delicious on its own, you can add a layer of frosting for an extra touch of sweetness. A simple chocolate buttercream or a cream cheese frosting would be excellent choices.

FAQs (Frequently Asked Questions)

Q: Can I use a different size pan?
A: While a 9×13 inch pan is recommended, you could use two 8-inch round pans. Adjust the baking time accordingly, checking for doneness around 30 minutes.

Q: Can I make this cake without sour cream?
A: Sour cream adds moisture and tang to the cake. You can substitute it with plain yogurt or Greek yogurt, but the flavor and texture may be slightly different.

Q: Can I use a different type of chocolate?
A: While German chocolate is traditional, you can experiment with milk chocolate, dark chocolate, or even white chocolate. Adjust the amount of sugar in the batter accordingly.

Q: My cake is dry. What did I do wrong?
A: Overbaking is the most common cause of dry cake. Make sure to check for doneness with a toothpick and remove the cake from the oven as soon as it’s ready. Using too much flour or not enough liquid can also contribute to a dry cake.

Q: Can I add frosting to this cake?
A: Absolutely! While the cake is delicious on its own, a chocolate buttercream, cream cheese frosting, or even a simple glaze would be delicious additions. Be sure the cake is completely cool before frosting.

Final Thoughts

This Better Than Sex Cake II is more than just a recipe; it’s a guaranteed crowd-pleaser that will have everyone begging for seconds. Whether you’re celebrating a special occasion or simply craving a sweet treat, this cake is sure to satisfy your cravings. Don’t be afraid to experiment with variations and substitutions to make it your own. And most importantly, enjoy the process of creating this delicious dessert! I encourage you to try this recipe and share your feedback. It pairs perfectly with a scoop of vanilla ice cream or a glass of cold milk. Happy baking!