From, "At Your Service... Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
Prepare and bake the cake mix using the package directions for a 9 X 13-inch cake pan. Let stand until cool. Cut the cake into 1-inch cubes. Place the unwrapped candy bars in a sealable heavy-duty plastic bag. Seal the bag and crush the candy bars with a hammer. Combine the milk, Kahlua and pudding mix in a mixing bowl and beat until thick.
To assemble, layer the cake, pudding mixture, whipped topping and crushed candy bars 1/2 at a time in a large glass bowl. Chill, covered, for 8 to 12 hours before serving.
SERVES: 8 - 10
- 1 (2-layer) package devil's food cake mix or brownie mix
- 6 ounces Heath bars, frozen
- 1-1/2 cups milk
- 1/2 cup Kahlua
- 16 ounces whipped topping
- 1 (4-ounce) package chocolate instant pudding mix
Prepare and bake the cake mix using the package directions for a 9 X 13-inch cake pan. Let stand until cool. Cut the cake into 1-inch cubes. Place the unwrapped candy bars in a sealable heavy-duty plastic bag. Seal the bag and crush the candy bars with a hammer. Combine the milk, Kahlua and pudding mix in a mixing bowl and beat until thick.
To assemble, layer the cake, pudding mixture, whipped topping and crushed candy bars 1/2 at a time in a large glass bowl. Chill, covered, for 8 to 12 hours before serving.
SERVES: 8 - 10
