Mocha Skor Cake

Best darn thing you've ever put in your mouth! So good you'll slap yourself!

1 box of chocolate cake mix
1 1/2 cups of cooled very strong coffee (I used an instant coffee chocolate mix like suisse mocha)
1/3 cup canola oil
3 eggs
1 tsp vanilla extract
1 large tub of whipped cream, thawed
1/3 cup cooled very strong coffee
5 Skor or Heath candy bars, cut up (it's okay to eat some pieces before you use them)

Preheat oven to 350. Grease and flour two round cake tins or you can grease a 13x9 pryex dish. For a two layer, of course, use the round tins.

Mix cake mix, 1 1/2 cup coffee, oil, eggs and vanilla. Mix well until smooth. Pour into cake tins or pyrex dish. Bake for 30 minutes or until it gets springy on top. A tip I learned was that take it out a little early even if it looks almost done. It will continue to bake while it's cooling.

Cool completely (about 30-45 minutes)

Mix whipped cream and 1/3 cup coffee well. The cream will turn a lovely shade of mocha.

If you using the pyrex dish, spread cream mixture over top and sprinkle with Skor pieces.

If you used the round tins, put one cake on cake plate. Spread 1/3 of whipped cream mix on top. Do not go around the sides. Sprinkle a little bit of Skor pieces on the cream. Place second cake on top and spread rest of whipped cream on top. Again, do not go over the sides. Just leave cream on top. Sprinkle remaining Skor pieces on top. Refrigerate if your family doesn't demolish this immediately. You will be too full of Skor pieces to eat it so save yourself a piece.