Skor Cake

Okay, this is going to be my last "Sweet Treat" recipe for awhile. My hips are starting to rebel against me! We had this cake for Tyler's birthday last week. I haven't made it for a really long time and I forgot how good it is!

Skor Cake

1 chocolate cake mix (make according to package directions in a 9x13 in pan)
1/2 can of Sweetened Condensed Milk
1/2 jar of caramel ice cream topping
8 oz. Cool Whip
3 Skor bars, Butterfingers, or Heath bars (crushed--just hit it with the rolling pin a few times)

After you have baked the cake and let it cool, use the handle of a wooden spoon to poke holes all over the cake, about an inch apart. Don't poke the hole all the way to the bottom or the cake will get soggy. Mix the sweetened condensed milk and caramel sauce together in a saucepan until warm. Slowly pour sauce over the cake, trying to get most of the sauce into the holes. Sprinkle with half of the candy bars. Spread Cool Whip over the top. Refrigerate for at least a few hours before serving. Sprinkle remaining candy bars on top before serving.

This cake tastes best the next day...if you can wait that long!