SKOR OR HEATH BAR CAKE
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
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
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