1 German chocolate or devil's food Duncan Hines cake mix

Bake according to box directions in a 9x13 inch pan.

1 jar Mrs. Richardson's butterscotch caramel fudge sauce
1 (12 oz.) Cool Whip, thawed
6 Skor bars, crushed

Bake cake according to box directions. While the cake is still warm, poke holes in the cake 1 inch apart with the end of the wooden spoon. Heat Mrs. Richardson's caramel sauce for 1 minute in the microwave on High. Pour over warm cake evenly. Let cool. When cool, spread the 12 oz. container of Cool Whip over the caramel layer. Crust the Skor bars (inside packages) with the end of the table knife. Slit the packages open and sprinkle over the Cool Whip. Refrigerate 6 hours or overnight before serving to let flavors blend. Refrigerate any leftovers after serving.