“Better Than Sex” Cake

Okay, I really didn’t name it that, someone else did a long time ago….I did however make several  changes to the original recipe and I think you’re going to love them…..Great recipe, easy to make and would be fantastic for “Valentine’s Day”…Here’s the recipe…

Better Than Sex Cake


1 German chocolate or other chocolate cake baked, 2 8” pans

¾ cup raspberry or chocolate fudge topping

¾ cup butterscotch/caramel topping

¾ cup sweetened condensed milk

Chocolate covered toffee bits


1 package instant chocolate pudding

1 pint heavy cream

1 cup milk


  1. Bake cake according to directions for a two layer cake. Remove cake from pans and place on a wire rack.  Cut out a piece of parchment paper to fit layer cake pans.  Place paper on bottom of cake pan and place cooled cake on top of paper.
  2. Make holes in the entire top of the two cakes using the handle of a wooden spoon.
  3. Poor (one at a time) raspberry/chocolate, butterscotch/caramel and condensed milk over top of the cakes and let each flavor soak in before adding the next.
  4. In a medium sized mixing bowl add all frosting ingredients and beat using a hand mixer until thick.
  5. Place one of the layers on a cake dish and frost with 1/3 of the frosting.  Sprinkle frosting with toffee bits.  Place second layer over toffee bits and frost the top of the cake.
  6. Drizzle more caramel sauce on top of cake.
  7. Sprinkle toffee bits on top.


I really am not a baker, so when birthday occasions arise and I am in need of something sweet, like most people, i search the internet…found a very interesting cake recipe called “Better than Sex” (yes, that got my attention) on “pinterest”.  I am going to make this and add my own personal touches to this yummie sounding cake…will post pictures and recipe later.  Enjoy your Sunday!

Pistachio Encrusted Rainbow Trout

Yikes, its been almost a week ago that we went to Bonefish…delicious meal…as always….tried the “spicy shrimp” for the first time, I was impressed…I’ll have to work on that recipe.  Here is my version of Bonefish’s “Pistachio Encrusted Rainbow Trout“…enjoy, I think its a winner!!!!

Pistachio Parmesan Crusted Trout

Lemon Butter Sauce
1/3 cup white wine
Juice from 1 lemon
1/2 cup heavy cream
1 tsp. lemon zest
1/2 tsp. salt
½ tsp pepper
4 tbsp. unsalted butter

Combine white wine  lemon juice in a saucepan.  Let simmer until reduced by half.  Add heavy cream and let simmer until thick but not brown.  Add lemon zest, salt & pepper.  Whisk in butter over low heat.

Rainbow Trout
1/3 cup Panko’s (Japanese breadcrumbs)
1/3 cup Italian breadcrumbs
1/4 cup Parmesan cheese
1/3 cup chopped pistachio nuts
2 lbs. Rainbow Trout
1 tablespoon butter
1 tablespoon extra virgin olive oil

Combine breadcrumbs, Parmesan, and pistachio nuts in a shallow pan.  Whisk egg and milk in another shallow pan (pie pans work great).  Lay trout, presentation side down and skin side up, in egg mixture than press into dry mixture firmly pressing the breadcrumbs into the fish.  This is best to do ahead of time and keep fish refrigerated for at least ½ hour to prevent coating from flaking off during cooking.

In a large sauté pan heat the butter and extra virgin olive oil over medium heat.  Add trout, presentation side down.  Sauté for about 2 – 3 minutes.  Carefully turn fish over and cook an additional 2 – 3 minutes, depending upon the thickness of the fish.

Serve with lemon butter sauce drizzled over the fish.  Garnish with additional lemon zest, lemon wedges, julienned fresh basil and/or quartered artichokes hearts

Gail Churinetz

“Galena’s Cucina”


I LOVE going out to dinner, trying new restaurants, different types of food, viewing food presentation….however i have a few chain restaurants that are always winners in my book…tonight we are headed off to one for dinner….”Bonefish”….always consistent….good food and service.  But I am stuck one entree, the “Pistachio Encrusted Rainbow Trout” with butter sauce…..yum!  Tomorrow I will post my take on this and my “copycat” recipe….

If you are spending some time watching football this weekend (and who isn’t), don’t forget to make the “Franks Red Hot Sauce Buffalo Chicken Dip” listed below….another big YUM…make it healthy with low fat cheeses and salad dressing, serve with celery and carrots….

Live at 9 – Pasta Fagioli


2 tablespoons extra virgin olive oil

1 medium onion, finely diced

2 medium carrots, finely chopped

1 stalk celery, finely chopped

½ head fennel, finely chopped

2 cloves garlic, minced

¼ teaspoon red pepper flakes, or to taste

1 teaspoon dried basil

1 tablespoon dried parsley

Freshly ground black pepper, to taste

1 cup chicken stock

1 can diced tomatoes

1 can cannellini beans

½ lb. cooked pasta

2 tablespoons freshly grated parmigiano-reggiano cheese


Heat oil in a large skillet over medium high heat.  Add chopped vegetables and cook until soft, about 5 minutes.  Add pepper flakes, basil, parsley, ground black pepper, chicken stock, tomatoes and beans.  Bring mixture to a boil and simmer for 15 minutes.  Add cooked pasta and simmer an additional 2-3 minutes.  Garnish each serving with grated cheese.

Yield:  4 servings

Galena’s Cucina/Gail Churinetz