Skor Cake Food

SKOR OR HEATH BAR CAKE

Skor or Heath Bar Cake image

Tomorrow (December 3) is my DH's birthday, and he requested a Skor 2-layer cake. After looking at several recipes on 'Zaar, this is what I ended up making. It's more of a process than a recipe, though. I used milk chocolate cake mix and milk chocolate frosting, but you can use any variety. We haven't tasted it yet; I will post an update when we do.

Provided by JanieTeachGal

Categories < 60 Mins

Time 59m

Yield 1 2-layer cake, 12 serving(s)

Number Of Ingredients 4

Ingredients

1 (2 1/4 ounce) box chocolate cake mix, prepared according to directions with water, oil, and eggs
1 (16 ounce) container chocolate frosting
3/4-1 cup Heath candy bars (Bits O'Brickle) or 3/4-1 cup Skor English toffee bit, toffee bar bits (Bits O'Brickle)
1 1/2 cups caramel ice cream topping (I used Smucker's)

Steps:

Prepare the cake mix according to the directions on the box for either two 8-inch or 9-inch layers. This step can be done a day in advance, provided that the layers are completely cooled before wrapping in nonstick aluminum foil.
Assemble the cake by placing one layer on the end destination plate/platter. Spread the top ONLY with 1/2 of the caramel topping, allowing a little bit to dribble down the sides.
Place the second layer on top of the caramel-topped first layer. Spread the remaining caramel on top of the second layer.
Frost the cake with the chocolate frosting. It is okay (even preferable) for the caramel and chocolate frosting to blend a bit.
On top of the frosting on the top layer, lightly press in the toffee bits until the top is coated. Although I didn't do so, you can also press toffee bits into the sides if enough remain.

Nutrition Facts : Calories 276.1, Fat 7.5, SaturatedFat 2.3, Cholesterol 0.4, Sodium 256.1, Carbohydrate 54.8, Fiber 0.8, Sugar 23.9, Protein 1.3

SKOR CAKE RECIPE - (4/5)

Skor Cake Recipe - (4/5) image

Provided by jolofson

Number Of Ingredients 5

Ingredients

1 oackage chocolate fudge or german chocolate cake mix
1 can sweetened condensed milk
1 jar caramel ice cream topping
1 tub (12 ounce) cool whip topping
5-6 skor candy bars, refrigerated

Steps:

Bake cake according to package directions. As soon as the cake is done, poke holes throughout the cake about an inch apart from each other with the handle end of a wooden spoon,. Pour the sweetened condensed milk evenly in the holes, then pour the caramel evenly in the holes. Refrigerate cake overnight. Spread cool whip over the refrigerated cake. Break up refrigerated skor bars before opening the wrappers. Then spread broken candy bars evenly over the cool whip. Keep refrigerated until served.

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