Better Than Sex Cake

Ingredients 

Crust 

•      1 cup unsalted butter 
•      2 cups flour 
•      2 tablespoons sugar 

•      3 egg yolks 
•      2 cups milk 
•      ½ cup sugar 
•      2 teaspoons vanilla extract 
•      ¼ cup flour 
•      2 tablespoons unsalted butter 

•      8 ounces cream cheese softened 
•      1 teaspoon lemon juice 
•      ½ cup sugar 
•      1 cup cream 
•      1 teaspoon vanilla extract 

•      1½ cups cream 
•      3 tablespoons powdered sugar 

•      8 oz. crushed pineapple drained 
•      1 jar caramel or chocolate sauce

•      2 oz. semi-sweet chocolate 
•      1½ teaspoon vanilla extract 
•      2 tablespoons unsalted butter 

Method 

Butter a 9 x 13 inch baking pan. Set oven rack in center of oven and preheat to 350°F. 
Beat butter and sugar until fluffy. Add flour, at low speed in mixer, blend until mixture 
is pebbly and can be pressed together. 
Press mixture on bottom of buttered pan and bake for 20 minutes or until golden. Cool completely. For pudding, beat egg yolks and set aside near stove. Whisk the sugar, flour and milk in a medium sauce pan until free of lumps. Set over medium heat and cook, stirring constantly, just 'til it comes to a boil. 
Remove from heat and whisk a little bit of the hot, thick pudding into the beaten egg yolks then pour the yolk mixture back into the pudding whisking really well. Continue to cook 1-2 minutes, stirring constantly until thick. Pour pudding into bowl and add 
vanilla and butter, stir until butter melts. 
Chill, with plastic wrap pressed directly on surface of pudding. Beat cream cheese, sugar, vanilla and lemon juice just to blend. 
In separate bowl, whip 1 cup cream to medium stiff peaks. Fold a scoop of whipped cream into beaten cheese then fold 
remaining cream into cheese. Set aside. 
Whip 1½ cups cream, sugar and vanilla to stiff peaks. Spread crust with cream cheese mixture, top with pineapple, then caramel or chocolate sauce. Spread pudding over pineapple, spread whipped cream evenly over pudding. Chill well. To make glaze, melt chocolate over low heat, stirring until completely melted. Remove from heat stir in vanilla. Drizzle in zigzags over cake.