You are finished! Eat and enjoy your masterpiece.

Sprinkle the crushed Skor bars over top of the whipped topping, covering the entire cake. I usually leave them in their packaging and carefully hit them with a hammer. You can make this layer as thick or thin as you would like.

Once the cake has cooled, spread a layer of whipped cream over the top of the entire cake.

You can either use a ready-made brand, such as Cool Whip, or you can make your own.

Let the cake cool and prepare your whipped topping.

Pour the caramel or butterscotch and sweetened condensed milk mixture over top of the cake, covering the entire surface.

These holes will allow the caramel or butterscotch mixture to soak into the cake.

When the cake is out of the oven but still warm, poke holes into the cake using the end of a wooden spoon or a fork, depending on how large you want the holes to be.

For a less gooey cake, add less caramel or butterscotch. For a more gooey cake, add lots of caramel or butterscotch. Mix the caramel or butterscotch topping and the sweetened condensed milk.

Bake for approximately 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.

Beat cake mix, water or milk, oil and eggs on low speed for 30 seconds, and medium speed for 2 minutes.

Prepare cake mix as indicated on the box.

Use the middle rack of your oven for the most even baking.

Add eggs, 1 at a time, beating just until blended after each addition. Beat sugar and shortening at medium speed with an electric mixer about 3 minutes or until well blended. If you are using a dark nonstick pan, preheat your oven to 325 degrees Fahrenheit. Melt candy bars and butter in a heavy saucepan over low heat about 5 minutes, stirring until smooth. If you are using a shiny metal or glass pan, preheat your oven to 350 degrees Fahrenheit.

Candybar cake