Sinfully delicious and moist chocolate cake with Skor bar pieces.

Ingredients:

  • 1 box Devil’s Food Cake mix (Betty Crocker or Duncan Hines work best)
  • Ingredients to accompany the cake mix (typically eggs, oil and water or milk)
  • 1 tub Cool Whip
  • 1 can sweetened condensed milk
  • 1 can/jar/tube of caramel or butterscotch sundae syrup (we prefer caramel)
  • 4-5 Skor bars

Instructions:

  1. Combine all ingredients that the box cake mix calls for and follow directions.
  2. Bake cake as per the box instructions in a 9×13 inch baking pan. I baked this for 30 minutes at 375 degrees Fahrenheit.
  3. While cake is still extremely warm, combine your whole can of condensed milk and all your caramel syrup.
  4. While your cake is out of the oven and still hot, use the end of a wooden spoon and poke holes all over the cake.
  5. Pour caramel and milk mixture over the cake and allow to soak in. Allow the cake to cool completely.
  6. When cake is completely cooled, spread Cool Whip over top.
  7. Next, top cake with broken up bits of Skor bar.
  8. Serve and enjoy!

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