I love when friends steer me in the direction of a fabulous recipe. That’s what happened with this cake. The other night at our baseball game, my friend Marcie and I were talking food.Yeah, I know, we were supposed to be watching our sons play baseball, but sometimes food-talk is equally important. She asked me if I’d ever made the North Pole Toffee Cake from the Christmas Lion House Cookbook. Shockingly enough, I hadn’t. I’ve had that cookbook for over 20 years and I have never, ever made that cake. I’ve seen the recipe many times, but for some reason I’ve just never made it. After she and her mom raved about it, I had to give it a try.
Now I know it’s almost summer and you might be asking why I’m posting a recipe with “North Pole” in it’s name. Well, it was just to good to hold off until December and once you taste it, you’ll see what I mean. This cake should be eaten year-round and definitely will be at our house now.
We went a little bonkers over this cake, and rightfully so. It’s amazing and so, so simple to make. Now while it was completely fabulous the day I made it, I think it was even better the second day. You might have noticed that my cake only has three layers instead of four, that’s because I had a little bit of a mishap while making this cake. Be super careful when you cut the cakes horizontally. I thought I was cutting right in the middle, but wasn’t and when I finished cutting through the first cake and picked up one of the layers, it completely fell apart. I tried to piece it together but it was such a lost cause. . . .ugh! So just be super careful. I suggest putting the cake in fridge to chill for a bit before you slice them.
- 1 Devil's food cake mix (or any chocolate flavor)
- 1 12- ounce carton frozen whipped topping
- 1/3 cup chocolate syrup
- 8 Skor candy bars (or Heath), crushed
Grease and flour two 9-inch round cake pans. Prepare and bake cake according to package directions. Cool cakes about 10 minutes then remove from pan and cool completely on a wire rack.
Carefully cut each layer horizontally to make 2 layers.
In a bowl mix whipped topping with chocolate syrup and 6 crushed Skor bars. Place 1 layer of cake on serving plate and spread with chocolate mixture. Repeat with remaining 3 layers. Frost sides and top of cake. Sprinkle remaining crushed bars on top of cake.
Chill at least two hours before serving. Store in refrigerator.
Recipe Source: Christmas Recipes from the Lion House