We pause our usual empowered mindfuckery/self-building work for a Tuesday cake break on this day-before-my-eldest-daughter’s birthday to allow me the opportunity to share a DELIGHTFULLY EASY family and friends favorite recipe that’s her choice of birthday cake this year. *note- this is not a “healthy” recipe. It’s an occasional-splurge-because-we’re-human-and-desire-treats-sometimes recipe.
The thing I love about this cake is that it goes in the fridge and the longer it’s in there, the better it tastes. A definite plus when you need a dessert to make ahead of time to take later. It’s quick, it’s easy, and I’ve yet to meet a person who didn’t like it.
Skor (or Heath) Bar Cake
Ingredients:
1 boxed Devil’s Food Cake mix
1 jar Mrs.Richardson’s caramel/butterscotch icecream topping (or any caramel topping if that’s not available)
1 8 oz. container cool whip
6 Skor or Heath bars (approx. 1.4 oz each) crushed up into pieces and divided
Prepare cake mix as directed on box for a 9×13 cake pan, except substitute strong brewed coffee for the water in the recipe. *Optional, but I wouldn’t think of making it any other way because it really kicks your chocolate cake up a notch* Bake the 9×13 cake as directed on box.
When your cake comes out of the oven, place on a cooling tray and poke 12 holes in it with the handle of a wooden spoon. Immediately spread entire jar of caramel topping evenly over all of it while the cake is hot, then sprinkle half of your crushed skor/heath bars evenly over the top, saving the other half of crushed bars to top the cake with.
Place your cake in fridge until it’s cold, then spread evenly with cool whip and sprinkle remaining crushed bars on top.
Store in refrigerator until ready to serve.
As I said before, this cake tastes even better the longer it’s in the fridge, but it’s never in there for long. If you’re fortunate enough to snag an extra piece for yourself, feel free to hide it in the freezer for another day that’s “one of those days”. Your future self will thank you. 😘
LA Holmberg: fit beyond Form 
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