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1 box chocolate cake mix
1 jar Mrs. Richardson's Butterscotch Caramel Ice Cream Topping
1 16 oz. tub Cool Whip
1 can sweetened condensed milk
6-7 Skor Candy Bards, cut up
Mix and bake cake as directed on pkg. Bake on a greased large cookie sheet instead of a 9x13 pan. Check cake after 15-18 min's. Insert toothpick, if it comes out clean, it's done. Cool COMPLETELY. With the end of a wooden spoon poke holes all over the cake. In a bowl mix sweetened condensed milk and ice cream topping. Blend well and pour over cake. Top with Cool Whip. Sprinkle Skor Bars over Cool Whip. (Note: I like to cut some of my Skor Bars up chunkier than others, that way there is a variety of sizes of toffee on the cake). Refrigerate. It's best if Refrigerated overnight, that way the caramel has time to seep through the cake and make it really gooey.
1 comment:
Ah, our favorite cake :) YUMM
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