A cheeky name for a Southern classic, the Almost Better than Sex Cake is easy to make as a Bundt cake and has a sweet accent with our Blood Orange glaze frosting.
There are tons of recipes out there that claim to be “the one” BTS cake to make. This one is a riff off of Holly Berkowitz Clegg’s “A Trim and Terrific Louisiana Kitchen Southern Cuisine” cookbook, and in fine Southern tradition, uses box cake mix as an ingredient. We picked up the book years ago, when David and I were touring plantations in Louisiana. Most of the recipes are aimed at being “lighter” in fat – which I thought made the cake a bit dry. And honestly? I think it needed a glaze to add some oomph to the flavor – and the cinnamon plays really well with the blood orange extract.Print
1 (18.5 oz) box of Yellow Cake Mix
1/2 cup whole milk
1/4 cup water
1/3 cup canola oil
2 eggs (large)
2 egg whites
1 cup plain Greek yogurt
1 (3.75 oz) box of instant vanilla pudding
4 oz German chocolate, grated
1/3 cup bittersweet chocolate chips
1/2 chopped pecans (chopped coarse)
2 tsp ground cinnamon
1–1/2 cup confectioner’s sugar
3 to 5 T heavy cream
1/2 to 1 tsp Dell Cove Blood Orange extract
Pinch of sea salt
To make the cake: Pre-heat your oven to 350 degrees F. Butter a 10-inch Bundt cake pan and dust with sugar, then set aside. In a large bowl, add all your cake ingredients except the chocolate chips and the pecans. With a mixer or a wooden spoon, beat the mixture until all the ingredients are combined. (Watch this step carefully and don’t over-beat!) Then, fold in the chocolate chips and pecans. Stir until they are incorporated into your cake batter.
Pour the batter into your Bundt pan, and smooth the batter so that it’s an even layer in the pan. Gently tap the pan against your counter several times, to make sure there are no bubbles or air pockets in the mix. Bake the cake for 50 to 55 minutes – but start checking it with either a knife or a wooden skewer at 45 minutes. (Be warned: The chocolate chips will be soft and melty – that’s ok.)
Once the knife or skewer comes out clean, remove the pan and let it cool for 3 minutes on a cooling rack. Remove the cake from the pan and let cool thoroughly.
To make your glaze: In a small bowl, whisk together the confectioner’s sugar, Dell Cove Blood Orange extract, cream and salt until smooth. Drizzle over the cooled cake and serve.