Skor Cake (Chocolate Cake from Scratch)

 I have been served this cake a lot of times (usually called "better than...uhh....anything" cake) with the cake being made from a box.  Making it with this recipe is so much better.  This is a great chocolate cake recipe that you can do anything with. It is a really dense and yummy cake. I got this recipe from my Mother-in-law, Lona.  She makes it all the time. When she makes it, she puts a mint topping on it then tops that with a chocolate fudge frosting. Super yummy too!

Chocolate Cake


1 cube  (1/2 cup) butter, softened
2 cups sugar
2 eggs
1 cup canned (evaporated) milk
2 Tbsp. white vinegar
2 tsp. baking soda
1/2 cup cocoa
2 1/2 cups flour
1/2 tsp vanilla
1 cup boiling water

Cream butter, sugar and eggs.  Sift together the flour and cocoa.  Add the vinegar and baking soda to the canned milk. (Make sure you do this in a bowl that is at least a 3 or 4 cup capacity, because it will really foam up) Add dry ingredients and sour milk alternately to the butter mixture, mixing well.  Add vanilla and boiling water.  Bake at 350 degrees in a 9X13 pan that has been sprayed with Pam. My recipe says to bake for 30 minutes, but this last time I made it, it took a lot longer than that. Just check it every so often by shaking it slightly to see if the middle is set, then once the middle looks set, check it with a toothpick.


To make a Skor Cake with it:
Cool slightly.  Then poke holes all over in the top of it. I usually use the end of a wooden spoon or a chopstick to make the holes.  Then pour caramel sauce all over the top, letting it soak into the holes. Just a bottle of caramel topping for ice cream is what I use.  Then after it is completely cooled, cover with whipped cream (or cool whip) and crushed Skor candy bars.  I like this cake best when it is served cold from the refrigerator.