Two nights ago, I was making brownies (IMO, they were good, but not good enough to repeat. My roommates claim otherwise…I won’t post the recipe, but I suggest pouring melted nutella over your next batch of brownies.) and my dear roommate Frans waltzed into the kitchen after having disappeared to Scandinavia for an entire week. Upon his appearance, I was suddenly reminded that, “Oh crap, Frans’ birthday is tomorrow.” Should I make a birthday cake?

And then I logged onto my beloved facebook, and what do you know? It’s Frans’ birthday on the 21st, but it’s also Txomin’s birthday! Let me reform that earlier question to a statement of joy: I’m making a birthday cake!!!!

The day of, however, I was feeling a little lazy, and you know that when Chantalle starts to get lazy, she takes shortcuts. Boxed cake. Premade Frosting. Pressurized Whip Cream. Okay, I did none of those. I did worse. I bought a cake. *extremely shame faced Talle* However, it was just a plain white cake that I bought (okay okay, I bought two) and I still made the frosting, which is really the best part of this cake anyway. If you need any further proof after reading the recipe, let me add that I live with 14 other people – this morning, there were two pieces of cake left. Now, there are none. This cake always wins.

Better Than Sex Cake

  • Prep time: 20 min.
  • Feeds: a lot of people. or not. you might eat the whole thing.
  • 2, 9″ round cake  pans (for presentation) or 1 long glass pan (for practicality)

1 boxed white cake mix

1 box instant vanilla pudding
1 C. water
1 can sweetened condensed milk
2 C whipped cream
2 tsp almond extract (optional)

Fruit of your choice (fresh strawberries or peaches are my favorite, but mandarin oranges and pineapple are also fantastic)

The Steps!

  1. Bake the cake according to the directions (2 9″ rounds for presentation – remove from pans) or (1 long flat glass for practicality – leave it in the pan), let cool completely.
  2. Mix the water, pudding, condensed milk, and almond extract well. Refrigerate for 5 minutes.
  3. Mix whipped cream into pudding mixture, refrigerate again if needed.
  4. Spread a layer of the icing on the cake, put on a layer of fruit.
  • If you are using 2 round cakes, place the other on top. Ice again, another layer of fruit.
  • If you are using a long cake, do another layer of icing and more fruit.

And that’s it kiddies. If you have extra icing, you can save it for a bit (it goes wonderfully with strawberries or vanilla cookies). Refrigerate this bad boy until serving time and if there are leftovers (milk and cream spoil and that’s not cool with this cake around), but I doubt there will be. Oh, and the name of the cake? I’m not kidding on this one.  🙂