Skor Cake

Ok, has anyone besides me grown up on COOL WHIP whipped topping?  I gotta tell ya that I've had this awesome stuff in just about any way you can think of.  Incorporated with Jell-O, used in cheese cakes, as a topper, an ice cream substitute, with hot chocolate, etc.  The recipe I'm sharing today uses a COOL WHIP frosting layer...yum! 

I think I got this recipe from my aunt more years ago than I'm going to admit.  It happens to be one of my husband's favorite desserts.  I call it Skor Cake but you'll notice that I'm using Heath bars this time around...yeah, I'm a traitor.  Actually, I just couldn't find the Skor bars at the store this time around.:)

So your main ingredients are going to be a yellow cake mix, some type of jello instant chocolate pudding, and of course, your COOL WHIP topping.

Pour your cake mix and pudding into a bowl.  I like to use my Kitchen Aid mixer, cause I'm to lazy to use a hand mixer.  Easy is how I roll.

Throw in a couple of cups of warm water, and 2 eggs and mix it all together for another couple of minutes. 

Pour your mix into a 9x13 cake pan after spraying it with a non-stick spray.  Bake at 350 degrees for 30-35 minutes.  While this is baking, you can mix together your icing layer that is 1 cup of powdered sugar and 1 cube of soft butter.  I usually just cream these together by hand.

Let your cake cool and then spread a thin layer of the icing over the top.

You may need to refrigerate your cake for a few minutes to harden the icing, then you get to spread on your oh-so-good COOL WHIP "frosting".

Next, you take your frozen Heath Bars or Skor Bars (about 4 or 5 of them).  Whatever floats your boat.  I thing Skor Bars have a bit more of a chocolate coating which I prefer.  Yeah, I'm definitely a chocoholic.

Now, the fun part.  Smack the heck out of these bars.  I'm not kidding.  I usually get a meat tenderizer and go to town.  You want to break up the candy into fairly small pieces.

Sprinkly them all over the top, I mean, why not? 

Looking pretty good.

Here's another shot.  You've got to taste this.  The cake is super, I mean SUPER moist.  The thin icing gives just a bit of sweetness.  The COOL WHIP topping is a nice fluffy, not heavy, layer.  Then you get the nice sweet, chocolate toffee crunch of the candy.  Oh my good.ness.  Have I sold you on it yet?

 Don't forget to store this dessert in the refrigerator.  I think it tastes best if it has chilled for a couple of hours, simply because all of the layers stand out a bit better, in my not so humble opinion.

Ready for the official recipe?  Here you go.

Skor Cake

1 yellow cake mix

1-3.9 oz. package of milk chocolate instant pudding (I used chocolate fudge.)

2 cups warm water

2 eggs

Bake the cake layer at 350 degrees for 30 to 35 minutes.

Icing

1 cup powdered sugar

1 stick softened butter

Cream these two together until smooth and creamy.

1 8 oz. tub of COOL WHIP whipped topping.

4 to 5 Skor Bars.  Freeze these then crush them into small pieces and sprinkle over the top of your COOL WHIP layer.



For me, easy, everyday, desserts are the way to go and this qualifies deliciously!

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