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“Tomorrow (December 3) is my DH's birthday, and he requested a Skor 2-layer cake. After looking at several recipes on 'Zaar, this is what I ended up making. It's more of a process than a recipe, though. I used milk chocolate cake mix and milk chocolate frosting, but you can use any variety. We haven't tasted it yet; I will post an update when we do.”
1 2-layer cake

Ingredients Nutrition

  • 1 (2 1/4 ounce) box chocolate cake mix, prepared according to directions with water, oil, and eggs
  • 1 (16 ounce) container chocolate frosting
  • 34-1 cup Heath candy bars (Bits O'Brickle) or 34-1 cup Skor English toffee bit, toffee bar bits (Bits O'Brickle)
  • 1 12 cups caramel ice cream topping (I used Smucker's)


  1. Prepare the cake mix according to the directions on the box for either two 8-inch or 9-inch layers. This step can be done a day in advance, provided that the layers are completely cooled before wrapping in nonstick aluminum foil.
  2. Assemble the cake by placing one layer on the end destination plate/platter. Spread the top ONLY with 1/2 of the caramel topping, allowing a little bit to dribble down the sides.
  3. Place the second layer on top of the caramel-topped first layer. Spread the remaining caramel on top of the second layer.
  4. Frost the cake with the chocolate frosting. It is okay (even preferable) for the caramel and chocolate frosting to blend a bit.
  5. On top of the frosting on the top layer, lightly press in the toffee bits until the top is coated. Although I didn't do so, you can also press toffee bits into the sides if enough remain.

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