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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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oh god, here goes the 10 pounds I just lost! Ingredients:
1 (18 ounce) package chocolate cake mix |
instant chocolate pudding mix |
1 2/3 cups milk |
3/4 cup strong brewed coffee, cooled |
1 (8 -12 ounce) container frozen whipped topping (thawed in refrigerator) |
6 regular sized heath candy bars, frozen and crushed (toffee or chocolate) |
Directions:
1. Bake cake according to package directions in a 9x13 pan. Let cool completely.Make pudding, according to package directions. Whole or 2% milk works best.
2. Crumble cooled cake into chunks. In a glass trifle bowl (or other large glass bowl) place half of the crumbled cake.
3. Pour half of the coffee over the cake.Top with half of the pudding.Cover with half of the whipped topping, then half of the candy bars.
4. Repeat layers in the same order. Refrigerate until ready to serve. Serves about 6-8.
5. ***Add Kalhua to the coffee for extra flavor - not more than 1/8 cup or there will be too much liquid.
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