SKOR CAKE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (18.25 ounce) package devil's food cake mix
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped (SKOR Bars)
Whipping Cream - See Note at bottom!
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Directions: |
Directions:Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes.
Make slits across the top of the cake, making sure not to go through to the bottom.
Put caramel topping in a pan of warm water for a few minutes to make it easier to pour.
Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping.
Refrigerate and serve right from the pan! |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:10 minutes |
Personal
Notes: |
Personal
Notes: This was always the Favorite - Birthday Cake! Yum!
Fill a room temperature mason jar about halfway full with 1 cup of cold heavy whipping cream, a pinch of granulated sugar and 1/2 teaspoon of vanilla extract. Screw the lid on the jar, and start vigorously shaking.
Light and fluffy whipped cream in less than 60 seconds! The mason jar also serves as a storage container if you have any leftovers. :)
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