SKOR Bar Cake Ingredients: 2/3 cup sugar ½ cup milk 1 slightly beaten egg 3 squares Baker’s semi-sweet chocolate ½ cup butter 1 cup sugar 1 teaspoon vanilla 2 eggs 1 cup milk 2 cups flour 1 tsp baking powder ½ teaspoon salt. 4 SKOR bars 1 jar caramel ice cream sundae sauce 1 package Cool Whip (ready-to-use) Instructions: In saucepan combine 2/3 cup sugar, milk, egg and semi-sweet chocolate. Cook and stir over medium heat until the chocolate melts and the mixture comes close to boiling. While the mixture cools, in a separate bowl, cream butter and gradually add 1 cup sugar Beat in vanilla, 2 eggs (one at a time) and alternate beating in 1 cup milk and combined dry ingredients (flour, baking powder and salt). Pour batter in rectangular pan and bake at 350 for 40-45 minutes. When cake has cooled, poke many, many holes and pour 1 can sweetened condensed milk onto the cake. Frost with caramel, then Cool Whip, and sprinkle with crushed Skor bars. BACK