Thursday, August 1, 2013

Sin Cake

I am sure many of you know this recipe. Some people call it Better Than Whatever or Better Than Sex Cake. My mom always used to say that it is so good it must be a Sin to eat it. And so we have always called it Sin Cake. We have made this recipe for many years, but recently I decided to try it out in Cupcake form for a friends baby shower and it was a huge hit. I also took them to a church activity last night, and everyone kept asking who brought the gourmet cupcakes. :)

The best part is that this is a pretty simple recipe. No weird ingredients and you probably have most of it already in your pantry. So find a time to make these and you will not regret it!

Sin Cake
Serves: 24 cupcakes or a 9x13 pan

1 Chocolate Cake Mix (prepared and baked according to package directions)
1 recipe Homemade Caramel (see below)
2/3 can of Sweetened Condensed Milk (leftover from caramel)
Crushed Heath of Skor Bars or just use the Heath Bits in the baking section
1 tub Cool Whip or Cream Cheese Frosting (see below)

Prepare your cake mix and bake it. Use either a 9x13 pan or make cupcakes. After your cake is finished baking let it cool for a just a few minutes. Make your homemade caramel. Then poke holes in the cake with a skewer while it is still warm. (My favorite is to use the end of a wooden spoon). Pour the remainder of the Sweetened Condensed Milk all over the cake, especially in the holes to allow it to soak into the cake. Then pour the caramel over the cake just like you did the condensed milk. At this point it is best to refrigerate for an hour or so, or however long you need to. Once the cake has chilled spread the Cool Whip over the top of the cake, and the sprinkle on the crushed Heath of Skor Bar. Refrigerate until ready to serve. Enjoy!
This what it should look like after the condensed milk and caramel.
Cupcake Directions:
After baking the cupcakes and placing on a cooling rack with aluminum foil underneath, and making the caramel. Poke holes in each individual cupcake, about 10 holes or so. Then, while the cupcakes are still warm, spoon the sweetened condensed milk over the cupcakes and into the holes so that it soaks into the cake. Then do the same with your homemade caramel. Refrigerate until chilled. While it is refrigerating make your Cream Cheese Frosting. (I choose to use the Cream Cheese Frosting on the cupcakes because I feel it holds up better than the Cool whip would. But you could certainly use Cool Whip on the cupcakes too). Then pipe your frosting on the cupcakes and top with the crushed Heath or Skor Bar. Now take them to a party or share with your neighbors and all will be impressed.

Homemade Microwave Caramel
1/3 can Sweetened Condensed Milk
1/2 C Butter
1/2 C Brown Sugar
1/2 C White Sugar
1/2 C Light Corn Syrup

Combine all ingredients in a microwave safe bowl. Cook for 3-4 minutes. Stir and cook another 2-3 minutes.
This a soft set caramel and it will not harden or set up to cut into squares so keep that in mind.

Cream Cheese Frosting
1/2 C Butter (softened)
8 oz. Cream Cheese (softened)
4 cups Powdered Sugar
1 tsp Vanilla

Beat the butter and cream cheese together until combined. Add the powdered sugar 1 cup at a time until the desired consistency is reached. Add vanilla. And you're done!

I hope you enjoy this recipe and it becomes a favorite to your family. Refrigerate leftovers (if you have any!).
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