- 1 chocolate cake, 13 x 9-inches, cooled, cut in cubes
- 1/2 cup Kahlua
- 1 package chocolate instant pudding, prepared
- 12 ounces Cool Whip
- 1 chocolate toffee candy bar (Skor)
Put half of the cake cubes in the bottom of the bowl then pour half of the Kahlua over the cake. Spread half of the pudding over the cake and Kahlua then spread half of the Cool Whip over the pudding.
Repeat layers then break the Skor bar up and sprinkle pieces over the top.
from Margo Dupont