Better than Sex Cake - Master Cookbook Recipe # 279

Name: Better than Sex Cake - Master Cookbook Recipe # 279
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 12-16
Cuisine: Southern
Ingredients: 1 box Yellow cake mix; 1/3 cup Self-rising flour; 3.4 oz. Instant vanilla pudding mix; 1/2 cup Water; 1/2 cup Vegetable oil; 3 Large eggs (room temperature); 1 cup Sour cream; 4 oz. German’s sweet chocolate (melted); 6 oz. Semisweet chocolate chips; 1 cup Pecans (toasted and chopped); 1 cup Flaked coconut (toasted)

This Southern classic is a rich, chocolatey indulgence that lives up to its playful name. By combining a yellow cake mix with German’s sweet chocolate, sour cream, and instant pudding, you get a cake that is incredibly moist and dense. The addition of toasted pecans, flaked coconut, and semi-sweet chocolate chips throughout the batter creates a wonderful texture and a depth of flavor that makes this cake truly unforgettable.

This is recipe #279 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 1 hr Total time: 1 hr 20 min

Cook mode Prevent screen from turning off

Ingredients

1 box Yellow cake mix
1/3 cup Self-rising flour
3.4 oz. Instant vanilla pudding mix
1/2 cup Water
1/2 cup Vegetable oil
3 Large eggs (room temperature)
1 cup Sour cream
4 oz. German’s sweet chocolate (melted)
6 oz. Semisweet chocolate chips
1 cup Pecans (toasted and chopped)
1 cup Flaked coconut (toasted)

Instructions

Prep: Preheat your oven to 350°F. Grease a tube pan thoroughly.
Toast: Toast the whole pecans and coconut. Once toasted, chop the pecans. Tip: If using pre-chopped pecans, toast them in a nonstick skillet on the stovetop until fragrant.
Mix Base: In a large bowl, mix the cake mix, flour, pudding, water, and oil with an electric mixer until combined.
Emulsify: Add the eggs one at a time, beating well after each addition. Blend in the sour cream and the melted German’s sweet chocolate.
Fold: Stir in the chocolate chips, toasted chopped pecans, and toasted coconut by hand.
Bake: Pour the batter into the prepared tube pan. Bake at 350°F for 50 to 60 minutes, or until a cake tester comes out clean.
Cool: Allow the cake to cool in the pan for 15 minutes. Loosen the edges carefully with a knife and turn the cake out onto a wire rack to cool completely.

Notes

Tammy’s Tips

Toasting your nuts and coconut is a small step that makes a huge difference in the final flavor of this cake! It brings out a nuttier, more complex taste. For the best release from the pan, make sure to grease every nook and cranny of your tube pan, as the chocolate chips can sometimes make the cake a bit sticky.