1. Bake cake according to the package directions.

2. Let the cake cool before cutting each of the two rounds in half with a long serrated knife.

3. Combine whipping cream, sugar and cocoa in a stand mixer with whisk attachment. Or use a large bowl with a hand mixer.

4. Whip ingredients until they are well incorporated and stiff peaks form. 

5. Crush the skor bars either in their packaging or place them in a freezer bag and smash the bars with a rolling pin.

6. Fold the crushed Skor bars into the whipped cream mixture (reserve 1/2 bar).

7. Now build your cake of epic proportions. 

8. Place one cake round on a sturdy plate or tray, layer with about 1/6 of the whipped cream, repeat with the other layers of cake. 

9. A long dowel or skewer may be inserted into the layered cakes to prevent them from sliding if need be.

10. Cover the entire cake with the remaining whipping cream. 

11. Sprinkle reserved Skor bar on top of cake. 

12. Slice into wedges and serve.