BOB WHITE’S ‘SKOR’ LAYERED CAKE
BOB WHITE'S 'SKOR' LAYERED CAKE
Ingredients
- 1 pkg. Duncan Hines Swiss chocolate cake mix
- 3 pkgs. chocolate mousse (prepare according to box directions)
- 1 lg. tub Cool Whip
- 1 sm. tub Cool Whip
- 8 Skor candy bars, crumbled into sm. pieces
Instructions
- Prepare cake as per instructions on box. Cool completely after baking in 8 or 9 inch round pans. When cool, slice each layer into two layers. This will give you four thin layers.
- To prepare cake: Place a layer of cake in bottom of a round trifle bowl or clear glass bowl. Spread a layer of mousse over layer of cake. Spread layer of Cool Whip over mousse. Sprinkle candy bar crumbs over Cool Whip. Repeat same for all four layers, ending with the candy on top.
- Chill several hours in refrigerator before serving. Cake is served by spooning rather than cutting. Keep refrigerated.
Notes
A prize winner at a church cake bake Ellen Larson
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