This is my step-daughter’s favorite cake for her birthday. The whole family is coming over to celebrate tonight. This recipe is taken from Winnipeg Free Press Recipe Swap Favorites by Ilana Simon.
1 package Duncan Hines chocolate cake mix
1 can Eagle Brand condensed milk (300 ml)
1 10-oz can caramel sauce (300 ml)
1 large container Cool Whip
3 Skor bars
1. Prepare cake mix following the directions for No. 2 on the box. (9×13-1 layer cake. When cake is baked, let cool to warm and poke holes in cake with fork. Leave cake in pan.
2. Pour 1 can Eagle Brand condensed milk over cake. Let soak in. Pour 1 can of caramel sauce over cake. Let soak in.
3. Spread Cool Whip over caramel sauce. Crush Skor bars and sprinkle over Cool Whip. refrigerate for several hours before serving.