1 cake mix (Devil's Food or German Chocolate)
1 (16 oz.) jar caramel butterscotch ice cream topping
1 (8 oz.) tub Cool Whip
2 Skor candy bars
Bake cake as directed on package in 9X12 inch pan. While still warm, poke many holes in it with a wooden spoon handle. Pour ice cream topping over top. Cover and let set in fridge for several hours or overnight. Cover top with Cool Whip. Crush 2 Skor bars and sprinkle on top. Enjoy!!
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