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BY MARGARET MORGAN

NEWJERSEYNEWSROOM.COM

This is an eye-catching title for a recipe to be sure! The luscious, rich chocolate cake is definitely a decadent finale for a cozy Valentine's dinner a deux and is certain to satisfy your craving for sweets.

Complement it with fine champagne!

The original recipe came from the "Cook for the Cure" cookbook published in 1995. It has since become so popular that there are 23 versions of the recipe on the CDKitchen website ranging from the "Better Than Better Than Sex" cake to the "Almost as Good as Great Sex" cake.

Each version of the recipe has slight variations in the ingredients. This adaptation of the recipe is totally different from the others and considerably more decadent!

BETTER THAN SEX CAKE

Ingredients

• One box Duncan Hines German (or dark) chocolate cake mix
• One can Eagle Brand sweetened condensed milk
• 1/2 jar (8 oz) Mrs. Richardson's hot fudge sauce*
• 1 cup semisweet chocolate chips
• Triple Sec or Grand Marnier to taste
• 1/2 pint heavy cream (optional)**

Directions

1. Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch pan or a bundt pan (preferable as it produces a more attractive cake).
2. Prepare cake mix as directed on box. Pour into prepared pan.
3. After baking for 10 minutes, sprinkle with chocolate chips. Continue baking until cake tester comes out clean, 32-37 minutes.
4. Mix fudge sauce with liqueur
5. Immediately upon removing from oven, poke holes in top of cake with a large fork. Pour condensed milk over cake and into holes. Cool.
6. Top with the fudge sauce

* An option to hot fudge sauce is a caramel sauce as follows:

• 1 cup sugar
• 1/4 cup cold water
• 1/4 cup hot water

1. Place the sugar and cold water in a small heavy saucepan over medium heat. Dissolve the sugar, stirring and brushing down any crystals from the sides of the pan with a pastry brush dipped in hot water. Raise the heat and bring the syrup to a boil.
2. Boil without stirring until the mixture caramelizes to a medium-dark amber color, about 8 minutes.
3. Gradually add the hot water, stirring until the mixture is smooth. Cool, then store in a tightly covered jar and refrigerate. Rewarm to serve.

** For a more decadent dessert, whip the heavy cream with a pinch each of cream of tartar and sugar until slightly stiff peaks are formed. Garnish on top of the fudge or caramel sauce.

Margaret Morgan is a freelance writer for design publications and is the Shore Region Food Examiner and many of her articles appear on Examiner.com. Visit her website at TastefulLiving.net or contact her at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .