Recipe: SKOR CAKE

Lindsey Schouviller graduated last year from Princeton High School. She played clarinet in Princeton school bands for seven years. She is working now at McDonald’s in Princeton for 35 hours per week. Her long-range plans are to attend art school and study fashion photography. A dream occupation for her, she adds, would be to photograph for National Geographic.

She enjoys photography and especially likes photographing the outdoors. Schouviller also likes cooking, hiking, jogging and boating and says her favorite season is summer. Another favorite pastime of hers is going places with her older sister Nicole, such as to the Uptown area of Minneapolis and to the Como Zoo in the St. Paul area.

Schouviller says she likes Princeton, calling it cute, but also loves California.

 

SKOR CAKE

1 yellow cake mix (not a pudding type)

1 lg. box instant chocolate pudding mix

2 eggs

2 cups water

Mix ingredients into a batter, place in 9×13-inch pan and bake 30-40 minutes. Cool before frosting.

 

FROSTING

1 cup powdered sugar

1/4 cup soft butter

2 egg yolks

8 oz. Cool Whip

3 Skor candy bars

Cream together well the powdered sugar, softened butter and two egg yolks. Fold in the Cool Whip, and spread the frosting on cake. Crush the three Skor candy bars and sprinkle atop frosting. Last, chill cake about an hour or so before serving. You can substitute crushed Heath bars for Skor bars.

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