Friday, November 29, 2013

Skorr Cake

This morning  child number four woke up way too early. We sent her back to bed and instead of going back to sleep she woke her little sister. The two of them ended up in our bedroom in time to see the sunrise. They were so excited to watch the sky change as the sun came up. They darted back and forth from one window to the next trying to get a better look while Laetitia gave a running commentary on what she thought was going on. Occasionally she would get distracted by other things like cars, airplanes or streetlights.

Part of me was a bit grumpy because I would have loved that extra hour of sleep, but it was fun to see their joy in this new the experience.

One of the desserts my husband loves is Skor Cake but I always thought it was very difficult to make. So the last time my mother in-law was here I had show me how to make it.  I was pleasantly surprised at how easy it was.

So in the last year I've made it for Christmas dinner, Easter dinner and a few times just for fun and it was gone in less than 24 hours every time. My daughter takes it in her lunch and refuses to share with her friends.... that's how good it is.

  • 1 cake mix crumbled
  • 2 boxes instant chocolate pudding or use homemade
  • 1 litre of Cool Whip thawed
  • 4-6 Skorr Bars or a package of Skorr bits
  • Mix cake and bake it. Once cooled cut cake in half and crumble. Put half the crumbled cake back into the pan.

  • Mix chocolate pudding as directed on the box  or use homemade. Cover crumbled cake with the pudding. 

  • Then cover that layer with half the Cool Whip.

  • Now comes the fun part. Crush the Skorr bars. I used a rolling pin but I'm sure there are other ways. Once they are crushed sprinkle 2 or 3 bars over the Cool Whip.

  • Use the rest of the cake and then Cool Whip and last of the the remaining chocolate bar bits.
  • Place in fridge for about 2 hours and serve.