Let us guide you through making a simple yet delicious Skor Cake from scratch. This cake, packed with German chocolate, caramel sauce, and Skor candy bars, is sure to become a family favourite!
Ingredients
- 1 box German chocolate cake mix
- 1 can Eagle Brand condensed milk
- 1 jar Smucker’s caramel sauce
- 1 container Cool Whip
- 6 Skor candy bars
Baking Instructions
- Make cake according to directions on box and bake in 9 x 13-inch pan.
- Immediately after removing from oven, poke holes all over cake and pour Eagle Brand milk and caramel sauce over top of cake.
- Allow cake to completely cool and then ice with Cool Whip. Crush Skor candy bars and sprinkle over cake.
- Keep refrigerated.
Calorie: 400
Total cooking time:1 hour
Difficulty level: Easy
A Sticky-Sweet Symphony: The Skor Cake Saga
Once upon a time in a kitchen not so far away, I found myself staring at a motley crew of ingredients: a box of German chocolate cake mix, a can of Eagle Brand condensed milk, a jar of Smucker’s caramel sauce, a container of Cool Whip, and 6 Skor candy bars. Little did I know, I was about to embark on a culinary journey of epic proportions (and calories).
The Beginning: A Cake Mix and a Dream
Every great story starts with a humble beginning. In this case, it was a box of German chocolate cake mix. Don’t be fooled by its simplicity, my friends. This little box held the power to become the base of a truly decadent dessert. Following the instructions on the box, I mixed, stirred, and poured the batter into a 9 x 13-inch pan. As the smell of the chocolate cake wafting out of the oven filled the kitchen, I felt like a conductor leading the sweet symphony of baking.
The Plot Thickens: A Milky, Caramel Twist
Now, this is where things got interesting. As soon as the cake was out of the oven, I was instructed to poke holes all over it. Yes, you heard it right. I attacked that beautiful chocolate cake with a fork like a kid playing whack-a-mole. But trust me, it was all for a good cause. I then poured the Eagle Brand milk and caramel sauce over the top. Watching the milk and caramel sauce seep into the cake was like witnessing a magic trick. My chocolate cake was transforming into something cooler, something… caramel-ier.
The Climax: Cool Whip and a Crushing Moment
Once the cake had completely cooled off, it was time to ice it with Cool Whip. What seemed like a straightforward task quickly turned into a comedic scene from a sitcom. The Cool Whip tried to escape my grasp and skated over the cake, creating a hilarious mess. But hey, who ever said cooking was a clean job?
Then came the crushing moment – quite literally. I had to crush the Skor candy bars. As I took out my pent-up frustrations on the innocent candy bars, I couldn’t help but chuckle at the absurdity of it all. Once they were properly pulverized, I sprinkled them over the cake. And voila, my masterpiece was complete!
The Aftermath: A Refrigerated Revelation
The final instruction was to keep the cake refrigerated. As I slid the pan into the fridge, I felt a sense of accomplishment. After all, I had survived the cake mix, the milk and caramel sauce flood, the Cool Whip fiasco, and the candy bar crushing. Now, all that was left was to wait for the cake to chill.
As I sat down with a slice of the Skor cake, it was clear that every laugh, every mess, and every delicious bite was worth it. I had not only created a dessert, but I had also lived a tale worth telling. And let me tell you, folks, this was one sweet story indeed.
The End: A Slice of Humble Pie (or Cake)
So there you have it, the saga of the Skor cake. It was a rollercoaster of emotions, filled with laughter, suspense, and a whole lot of sweetness. But would I do it all again? In a heartbeat. After all, who can resist the decadent combination of chocolate cake, milk, caramel sauce, and crushed Skor bars? Not this food blogger, that’s for sure.
