It wouldn’t be the holidays without copious amounts of delicious, drool inducing food. From the potatoes to the cocktails, desserts, appetizers and everything in between, there is no shortage of calories between November and December and all I have to say about this is I am here for it. Fortunately, the LIY team is as well.
We recently gathered for our forth annual holiday meal where we each bring a dish [or drink] to share and because we want to make sure you’re well fed this holiday season, we are bringing you all of the recipes that we made [and devoured] in this free holiday cookbook! Included are a simple slow-cooker beer cheese dip, candied cocktail smokies, delicious drinks to sip, and several desserts to devour! There is nothing greater than gathering around the table with people you love and spending time catching up, laughing, sharing stories and of course – eating. Full stomachs = full hearts and empty glasses = fuller hearts. I think we can all cheers to that!
Before you snag your free copy of our holiday cookbook, I’d love to share the star of this year’s show – this Better Than Sex cake that Lauren from the team introduced us to. If you’re a fan of devil’s food cake, cool whip, or Heath toffee candies – this one’s for you. With every bite we couldn’t stop raving just how delicious it actually was. You can find the recipe below [and in the cookbook] and I promise, it will be a hit at your next holiday gathering. Click here to receive the FULL cookbook with this recipe included!
Better Than Sex Cake
Better Than Sex Cake
The first time I had this cake [back in high school, which seems like decades ago… oh wait…] I instantly fell in love. It comes together so easily, and truly continues to get better after each day! The longer it sits, the more the caramel and sweetened condensed milk combo soaks in! I’d recommend making it at least the night before, if not even sooner!
- 1 box devil's food cake mix
- 14 oz. [1 can] sweetened condensed milk
- 12 oz. [1 jar] caramel ice cream topping
- 8 oz. Cool Whip
- 1/2 – 1 cup Heath toffee bits
Bake the cake according to the directions on the box.
Remove the cake from the oven and immediately poke holes all over the top using either the bottom of a thin wooden spoon, a skewer or a fork.
In a medium bowl, stir together the sweetened condensed milk and caramel sauce, then slowly drizzle the mixture all over the cake. Allow the cake to cool completely at room temperature, then refrigerate for at least 1 hour.
Spread the Cool Whip over the top of the cake, top with the Heath toffee bits and refrigerate again for at least 1 hour. Serve cold and refrigerate any leftovers. Enjoy!
Thank you for spending a small part of your holiday with us here at LIY, we are so grateful to be able to serve you [not just food on your plate ;)] on a daily basis. Wishing you the brightest and tastiest holiday yet!
GET YOUR FREE COPY OF OUR HOLIDAY COOKBOOK HERE!
Founder and creator of LIY, Erin turned her dream of a hobby blog into a full-time career which she now runs alongside the LIY team! When not in front of her computer screen [with a La Croix or wine in hand] or in front of a mirror taking mirror selfies, you can find Erin spending time on the water, cuddled up with her two pups and husband most likely watching the latest Shark Tank episode, or getting lost in an easy beach read.