My version is slightly different. I like to use a lemon cake mix. When the cake mix calls for the egg you can use either 1 whole egg or 2 egg whites... this is true for most substitutions, for those of you watching their cholesterol intake...& If I am making the cake from scratch, I just do a yellow cake... the difference between a white cake and a yellow one is that the white cake is made with 2 egg whites and the yellow with 1 whole egg... that gives you the yellow cake color. When making my scratch cake, I reduce my sugar as well. And for those of you trying to get some special nutrients into your cake batter, now is a great time to add a tablespoon of flax & cut back on the salt. People get way to much salt per day anyway. Okay now bake according to your recipe/cake mix directions. Meantime, make up some vanilla pudding. You can use box pudding & put clear wrap (I use HandiWrap) against the finished pudding product to the top of the actual pudding to prevent the skin from forming on the top of the pudding ...if You like the skin let air get to it and later you can save it. Or, if you prefer homemade pudding get out a recipe for custard. This requires a thick bottomed pan & access to multiple eggs...I don't know the recipe off the top of my head. Meantime, open a can
of pineapple, and drain off the juice. Poke holes all over the top of your cake. Now pour the pineapple juice over the holes as this part of the cake will absorb the juice best.. Apply the pudding... this is when you skim off the skin if that's what you chose to save. Now, top with the crushed pineapple (it spreads best, but chunk style can be used) & spread...like you did with the pudding, all across the cake top. Next blend 2 heaping tablespoons of sour cream and 3-4 tablespoons of Cool Whip or whipped cream. Spread across the top of the cake. Put about a half cup of coconut on a shallow cookie sheet spread out. Put this in a warm oven & allow it to toast. Keep your eyes on it...if your oven is warm when you put it in, the toasting may only take a few seconds. When it looks lightly browned, remove from the oven and the pan, to spread it out for faster cooling. Sprinkle atop your cake Refrigerate now, because you have pudding and the sour cream and Cool Whip mixture on it & given a little time the pineapple juice has a better chance to absorb through out the cake. Enjoy!
I’ve never really cared for cakes but when my mom made this cake for the first time and made me try it, I fell in love with it and every birthday year of mine, I ask her to bake me one.
The original better than sex cake is chocolate cake with sweetened condensed milk and caramel topped with cool whip and mini chocolate chips. It's sooooo good!
My version is slightly different. I like to use a lemon cake mix. When the
cake mix calls for the egg you can use either 1 whole
egg or 2 egg whites... this is
true for most substitutions,
for those of you watching
their cholesterol intake...& If
I am making the cake from scratch, I just do a yellow
cake... the difference between a white cake and a
yellow one is that the white cake is made with 2 egg whites and the yellow with 1
whole egg... that gives you the yellow cake color. When
making my scratch cake, I
reduce my sugar as well.
And for those of you trying to get some special nutrients into your cake batter, now is a great time to
add a tablespoon of flax &
cut back on the salt. People
get way to much salt per day anyway. Okay now bake
according to your recipe/cake mix directions. Meantime, make up some
vanilla pudding. You can use box pudding & put clear
wrap (I use HandiWrap) against the finished pudding
product to the top of the actual pudding to prevent the skin from forming on the top of the pudding ...if
You like the skin let air get
to it and later you can save it. Or, if you prefer homemade pudding get out a recipe for custard. This requires a thick bottomed pan & access to multiple eggs...I don't know the recipe off the top of my head. Meantime, open a can
of pineapple, and drain off the juice. Poke holes all over the top of your cake.
Now pour the pineapple juice over the holes as this
part of the cake will absorb
the juice best.. Apply the pudding... this is when you skim off the skin if that's what you chose to save. Now, top with the crushed
pineapple (it spreads best,
but chunk style can be used) & spread...like you did
with the pudding, all across
the cake top. Next blend 2 heaping tablespoons of sour cream and 3-4 tablespoons of Cool Whip
or whipped cream. Spread
across the top of the cake.
Put about a half cup of coconut on a shallow cookie sheet spread out. Put this in a warm oven & allow it to toast. Keep your eyes on it...if your oven is warm when you put it in, the toasting may only take a few seconds. When it looks
lightly browned, remove from the oven and the pan, to spread it out for faster cooling. Sprinkle atop your cake Refrigerate now, because you have pudding and the sour cream and Cool Whip mixture on it & given a little time the pineapple juice has a better
chance to absorb through out the cake. Enjoy!
No to the pineapple pieces. I use crushed pineapple and real whipped cream!
8:00
I’ve never really cared for cakes but when my mom made this cake for the first time and made me try it, I fell in love with it and every birthday year of mine, I ask her to bake me one.
This is not the BTS cake recipe I know. Also, she half ass did it. She didn't even spread the coconut on all over the cakes, only in the middle.
Sorry I ended up putting the recipe in 2 parts. I accidentally hit the post button before I was done.
Please forgive.
It's like they twisted her arm to do this vid. 😂😂
😱😱😱 Ctfu come on now I’ve never heard of such thing 🤯🤣🤣
The original better than sex cake is chocolate cake with sweetened condensed milk and caramel topped with cool whip and mini chocolate chips. It's sooooo good!
That was so lackluster... #DoBetterGirl