I really enjoy making this cake, as it always comes out super moist. With a little garnish of one of my favorite chocolate bars, it makes it that much more interesting for my taste buds.
2 cups cake flour
2 cups sugar
1/2 cup cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt
1 cup vegetable oil
2 cups buttermilk
2 tsp. vanilla
2 cups whipping cream & 1/2 cup sugar
2 Skor bar
1 cup caramel sauce
Preheat oven to 350°F.
In a medium bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder and salt.
Add oil, eggs, buttermilk and vanilla and beat for 2 minutes, until well combined. Bake in 8″ x 8″ square baking pan.
Bake for about 30-40 minutes or until tops are firm and tester comes out clean. Transfer to rack and cool completely.
To assemble: Use a rolling pin to smash Skor bar to small pieces (to a desired size to sprinkle). Whip the whipping cream to stiff peak with half a cup of sugar. Cut cake in half horizontally.
On the first layer, lather on have the whipping cream. Sprinkle on Skor bar pieces and top with caramel sauce. Repeat to top on the top layer.