Caramel Chocolate Sheet Cake

Boil together:
1 cup margarine
6 Tbsp. cocoa
1 cup hot water
Remove from heat and put into mixing bowl
2 cups sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
2 cups flour
Beat until smooth
2 eggs
1/2 cup sour cream

Spread in jelly roll pan. Bake at 350? for 20 minutes or until done. Meanwhile prepare Caramel sauce.

Caramel sauce:
3/4 cup margarine
3/4 cup brown sugar
3 Tbsp. corn syrup
1 can sweetened condensed milk
Boil for 2 minutes. Watch carefully as it scorches easily.

Remove cake from oven, let sit for 5 minutes. Poke holes in cake with meat fork about 1/2-1 inch apart. Spoon some of the caramel sauce over the cake, filling all the holes. Let remaining sauce cool to spreading consistancy. Then spread remainder of sauce over cake.

When cake is no longer warm, whip 1 1/2 cups heavy cream, spread over caramel layer.
Crumble 2-3 Skor bars and sprinkle over cream layer.
Store in refrigerator until serving. Don't plan on leftovers!

If you want to freeze all or part of this cake, leave the Skor bar crumbles off until you serve it. They tend to lose their crunchiness in the freezer.

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