For Fathers' Day, my friend Heidi makes a particular cake for her hubby, Sean, called Skor Cake. Now she got this recipe from a mutual co-worker, Becky Hall Hughes, and I'm glad Becky shared this delectable treat. It's a simple recipe using boxed cake mix, but the results are a sugar high you won't care if you die from. It is a very rich and sweet cake, as you've gathered, so cut the pieces small (16-20), but you'll get a huge satisfaction.
The recipe does call for broken up Skor candy bars, but if you cannot find those, use Heath Bars instead. Also, if your supermarket or local WalMart carries it, in the baking section you'll find bags of Skor or Heath Bar pieces. They're smaller and more uniform in shape, but that just means you get to pour more over the cake. I don't see a big problem with that!
Heidi Murphy’s Skor Cake
1 Devil’s Food Cake Mix
1 can sweetened condensed milk
1 jar of Mrs. Richards Butterscotch/Carmel topping
1 regular size container of Cool Whip
5 to 6 Skor bars crushed to small pieces
Bake cake per instructions on box; let cool for about 15 min or so; then poke holes into it with a wooden spoon handle. After holes are poked, open sweetened condensed milk and pour over whole cake evenly.
Do the same with the Mrs. Richards Butterscotch/Carmel topping; pour over cake as evenly as you can. Cover the cake and refrigerate overnight; it just makes it taste better.
When ready to serve, cover the top with Cool Whip; then sprinkle Skor pieces on top.
Cut (about 16-20 squares) and enjoy!