SKOR Bar Cake

2/3 cup sugar
˝ cup milk
1 slightly beaten egg
3 squares Baker’s semi-sweet chocolate
˝ cup butter
1 cup sugar
1 teaspoon vanilla
2 eggs
1 cup milk
2 cups flour
1 tsp baking powder
˝ teaspoon salt.
4 SKOR bars 1 jar caramel ice cream sundae sauce 1 package Cool Whip (ready-to-use)


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.