posted by Linda in San Diego 04-02-99 12:41 PM
1 pkg (18 1/4 ounces) chocolate fudge cake mix
1 pkg (6 ounces) instant chocolate pudding mix
1/2 cup strong coffee
1 carton (12 ounces) frozen whipped topping, thawed
6 Heath bars (1.4 ounces each), crushed
Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4 1/2 or 5 quart trifle dish or decorative glass bowl.
Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping.
Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4 to 5 hours before serving.
Yield: 8 to 10 servings.
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