This recipe comes from our good friends Jim and Tammy Duthie.
1 chocolate cake mix (German Chocolate recommended) made according to directions in round cake pans.
12 oz Frozen Whipped topping (Le Creme is called for but regular is great too)
1/3 C. Hershey Syrup
7 SKOR Candy Bars
Turn out cakes and let cool 10 mins. Wrap well and freeze. When ready to use - cut each cake into 2 layers while the cake is still frozen.
Combine frozen whipped topping and Hershey syrup. Crumble 6 of the candy bars and mix into whipped topping. Ice each of the 4 layers of the cake. Decorate top with Hershey's Syrup and sprinkle with last of candy bars.
About Me
- The Campbell's
- We live in a small town in Utah - a blip on the map but it does have a 4-way stop sign. We have a small acreage that has been put into alfalfa and this year, corn. I love to be outside! We have 4 kids, one daughter-in-law, two grandbabies who are 3 and 6 months, and one on the way. There are 3 in varyings stages of school. I love to read cookbooks - now I just need the time to cook. We have 1 dog - Nemo (ok 2 - Brynn's dog Dottie), and four horses - Doc, Bandit, Rusty (Ella's horse) and Izzy.
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