1 chocolate cake mix
2 boxes of instant chocolate pudding
1 16 oz. Cool Whip
½ pint coffee liquer (optional)
2 frozen toffee candy bars (Skor work best, I think), well smashed
Bake cake and make pudding as on package directions. Cool cake a little. Then break up ½ of the cake so that it fits the bottom and a little up the side of a large bowl (glass works well b/c it looks like a chocolate trifle – very fun). Sprinkle about 1/3 cup of liqueur over the top of the cake. Spread ½ of pudding over cake and then ½ the cool whip. Sprinkle on one of smashed candy bars. Repeat the layers again (it’s ok to smash down the cake if you need more space).
Kim Butler
Archivist/Associate Director of Archives
No comments:
Post a Comment