I'm not very good at good-byes....I get choked up and emotional. Not easy, since this girl, who, in the past week has had to say so long three times. A couple of co-workers moved on, and today my nephew got on a plane to Kamloops, British Columbia to chase his dream. Our family didn't have much time to get used to the idea...six days only to plan a little send off party for him. In that time, he traded in his car, bought a new truck and prepared for his big adventure. The women in his life, his mother, sister and girlfriend are shell shocked, imagining life without him nearby.
Yesterday afternoon, we had a potluck at my niece's house for him. Between us all, we made all his favourite foods...lasagna, macaroni and cheese, Caesar salad, steak, garlic bread, cheesecake and my Skor cake. Quite a mish mashed menu. I can't remember when he even had my Skor cake, but to the best of our recollections yesterday, we figure it is at least ten years ago. Apparently, he really liked it and wanted it as part of his "last supper". I was chuffed when my niece asked me to make it for him, happy to be part of an old memory and now a new one.
We sat in the September sunshine and laughed and laughed some more when my son, in bare feet, stood in a present the dog had left quite recently. The cousins played together...the 20, 17 and 3 year old that is....running around with nerf guns terrorizing each other with great zeal. I would place a bet that the two older cousins had the most fun....just saying.
So back to the Skor cake. I can't recall where I got this recipe from if you can even call it a recipe. It really is quite simple to make. Prepare any decent chocolate cake mix as directed into two 8" or 9" cake pans. Once cooled, slice each cake in half, to create four layers in total. Place six Skor bars in the freezer to chill. Once well chilled, place each unwrapped chocolate bar in a freezer bag and hit with a rolling pin until crumbled into small pieces. Next, beat one litre of whipping cream with 2/3 cups of sugar, 2 tsp vanilla and 1/4 cup of cocoa until thickened and slightly stiff peaks have formed. You want a nice spreading consistency. To build the cake, spread each layer with a nice amount of the chocolate whipped cream and sprinkle with the Skor bar pieces. Continue until all layers are piled high with the whipped cream and Skor bar. I usually leave the sides bare, its easier to slice and the layers look nice. Place in refrigerator to chill. If need be, secure layers by sliding wooden skewer down centre of cake until ready to serve.
Yesterday afternoon, we had a potluck at my niece's house for him. Between us all, we made all his favourite foods...lasagna, macaroni and cheese, Caesar salad, steak, garlic bread, cheesecake and my Skor cake. Quite a mish mashed menu. I can't remember when he even had my Skor cake, but to the best of our recollections yesterday, we figure it is at least ten years ago. Apparently, he really liked it and wanted it as part of his "last supper". I was chuffed when my niece asked me to make it for him, happy to be part of an old memory and now a new one.
We sat in the September sunshine and laughed and laughed some more when my son, in bare feet, stood in a present the dog had left quite recently. The cousins played together...the 20, 17 and 3 year old that is....running around with nerf guns terrorizing each other with great zeal. I would place a bet that the two older cousins had the most fun....just saying.
So back to the Skor cake. I can't recall where I got this recipe from if you can even call it a recipe. It really is quite simple to make. Prepare any decent chocolate cake mix as directed into two 8" or 9" cake pans. Once cooled, slice each cake in half, to create four layers in total. Place six Skor bars in the freezer to chill. Once well chilled, place each unwrapped chocolate bar in a freezer bag and hit with a rolling pin until crumbled into small pieces. Next, beat one litre of whipping cream with 2/3 cups of sugar, 2 tsp vanilla and 1/4 cup of cocoa until thickened and slightly stiff peaks have formed. You want a nice spreading consistency. To build the cake, spread each layer with a nice amount of the chocolate whipped cream and sprinkle with the Skor bar pieces. Continue until all layers are piled high with the whipped cream and Skor bar. I usually leave the sides bare, its easier to slice and the layers look nice. Place in refrigerator to chill. If need be, secure layers by sliding wooden skewer down centre of cake until ready to serve.
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