This was Megan's birthday cake request! It is always a favorite and is pretty darn easy to make! I just don't use cake mixes.....don't want any of that stuff in me that I cannot pronounce so I've put a link to a great chocolate cake recipe. Sometimes I will do caramel sauce and hot fudge sauce instead of the sweetened condensed milk. No matter what's in it, it is just moist and delicious! I use a wooden chopstick to poke my holes, or sometimes will use a meat fork!
1 recipe chocolate cake
1 can sweetened condensed milk
1 pint Mrs. Richardson's butterscotch caramel fudge topping
½ pint whipping cream
3-4 TBS. sugar
1 tsp. vanilla
2-3 SKOR brand candy bars, crushed
Remove cake from oven when done. Poke holes randomly into the cake using the a skewer, or large meat fork. Spread the can of sweetened condensed milk over the top of the cake. Spread the butterscotch caramel fudge topping over the sweetened condensed milk. It may take 5-10 minutes for the cake to absorb it all, so just be patient.
Meanwhile, beat the whipping cream with sugar and vanilla until stiff. Stir in half crushed SKOR bars.
When cake has cooled spread the whipping cream over the caramel. Sprinkle with remaining crushed candy bar. Serve immediately. Keep refrigerated.
If making dessert several hours before serving, refrigerate after spreading on the caramel layer. Spread the whipped topping and sprinkle the candy bar on immediately before serving).