Shirley Gladden-Jones of Baltimore was looking for a recipe for something called "Better Than Sex Cake." It was made using a box of yellow-cake mix and a can of crushed pineapples. Based upon the volume of responses her request generated, this must be a very good cake. Either that or people just get a kick out of the name.
The recipe seems to have been around for a long time. Marion Sue Fortner of Pasadena sent in a recipe from a magazine for the cake by Paula Deen. It was reprinted from the book Food Network Favorites: Recipes From Our All-Star Chefs. Deen calls her recipe "Is It Really Better Than Sex Cake" and says that "everyone always gets so tickled [by this cake's name] and everyone always has their own answer." Whatever you end up calling it, this cake is a cinch to make and guaranteed to be a party pleaser.
Is It Really Better Than Sex Cake
Serves 16 to 20
1 (18.25-ounce) box yellow-cake mix, plus the ingredients to prepare it
1 1/4 cups water
1/3 cup vegetable oil
1 (20-ounce) can crushed pineapple
1 1/3 cups granulated sugar (divided use)
1 (3.4-ounce) box French vanilla pudding
2 cups cold milk
1 1/2 cups heavy cream
1 cup flaked, sweetened coconut, toasted
Preheat oven to 350 degrees. Prepare the yellow cake as directed with water, vegetable oil and eggs (see note), using a greased 13-inch-by-9-inch-by-2-inch pan, and bake for 30 to 35 minutes.
While the cake is baking, combine the pineapple and 1 cup sugar in a saucepan and bring to a boil over medium heat, stirring constantly. Remove from heat and allow to cool slightly. Remove the cake from the oven and, using a fork, pierce holes in the cake. Pour the pineapple mixture over the hot cake and set aside.
Prepare the pudding with the milk according to package directions (see note). Spread the pudding over the cake and refrigerate until thoroughly chilled. Whip the heavy cream and remaining sugar until stiff. Cover the top of the cake with whipped cream and sprinkle the toasted coconut on top.
Note: If your cake or pudding mix calls for different ingredients or amounts than the ones listed here, use those ingredients or amounts instead.
Per serving (based on 20 servings): 321 calories, 4 grams protein, 16 grams fat, 6 grams saturated fat, 43 grams carbohydrate, 1 gram fiber, 59 milligrams cholesterol, 235 milligrams sodium
*Jacqueline Dryden of Forest Hill is hoping someone still might have a recipe that appeared in The Sun about eight years ago. It was for tuna cooked on the stove top, and it had a sweet-and-sour sauce.
If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail firstname.lastname@example.org. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.
The nutritional analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.