This has got to be one of my favorite cakes, ever! I am often asked to make it for family gatherings and birthday parties.
Skor Bar Cake
This has got to be one of my favorite cakes, ever! It's right up there with cheesecake. And that's saying a lot considering I don't even like Skor bars. Not only is this cake one of my favorites, but it is also a big hit with my family and friends. I am often asked to make this recipe for family gatherings and birthday parties.
This cake is full of ooey gooey goodness due to the caramel/butterscotch and sweetened condensed milk topping. This cake does have the tendency to start out a little "soggy" and continues to become a little more moist the longer you keep. Fortunately, this does not affect the taste of the cake, and the cake itself never sticks around for too long!
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Approximately 10 servings
- 1 can sweetened condensed milk, any brand (I usually use Eagle brand)
- 1 box chocolate devils food cake mix (you will also need any additional ingredients required by the mix)
- 1 jar or bottle caramel or butterscotch (personally, I prefer caramel)
- 4-5 Skor candy bars, crushed
- 1 container whipped cream, ready-made or make your own
- If you are using a shiny metal or glass pan, preheat your oven to 350 degrees Fahrenheit. If you are using a dark nonstick pan, preheat your oven to 325 degrees Fahrenheit. Use the middle rack of your oven for the most even baking.
- Prepare cake mix as indicated on the box. Beat cake mix, water or milk, oil and eggs on low speed for 30 seconds, and medium speed for 2 minutes.
- Pour cake mix into a 9x13" pan.
- Bake for approximately 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking. Mix the caramel or butterscotch topping and the sweetened condensed milk. For a more gooey cake, add lots of caramel or butterscotch. For a less gooey cake, add less caramel or butterscotch.
- When the cake is out of the oven but still warm, poke holes into the cake using the end of a wooden spoon or a fork, depending on how large you want the holes to be. These holes will allow the caramel or butterscotch mixture to soak into the cake.
- Pour the caramel or butterscotch and sweetened condensed milk mixture over top of the cake, covering the entire surface.
- Let the cake cool and prepare your whipped topping. You can either use a ready-made brand, such as Cool Whip, or you can make your own.
- Once the cake has cooled, spread a layer of whipped cream over the top of the entire cake. You can make this layer as thick or thin as you would like.
- Crush your Skor bars. I usually leave them in their packaging and carefully hit them with a hammer. Sprinkle the crushed Skor bars over top of the whipped topping, covering the entire cake.
- You are finished! Eat and enjoy your masterpiece. Please be sure to store any leftovers in the fridge.
More Candy Cake Recipes
- This peanut butter and chocolate candy cake from AllRecipes is a mixture of peanut butter cups and cake! The reviews for this recipe include these gushing comments, "Made them for a party and they were an instant hit," "I love how easy this recipe is," and "Made these for my husband's birthday to take to work... he said they didn't last five minutes."
- This yummy candy bar cake from Betty Crocker uses caramel and fun-sized chocolate-coated nougat and peanut candy bars. The reviews for this recipe state, "This is an AMAZING cake!!! You will not be disappointed!!!", "Yum yum yummy," and "This is cake is to die for! One of my favorites!"
Tracy B (author) from Canada on June 17, 2012:
Haha, thanks. I must have had mayo on the brain!
Nicki on June 15, 2012:
I think when you say miracle whip you mean COOL whip cause miracle whip is a mayonnaise