1 hr 15 mins
This recipe is so easy and yummy! I get requests for this recipe whenever I take this dessert somewhere. You can use a chocolate Jiffy cake mix...use the entire amount if you do. Prepare the cake according to package directions, but use only about 2/3 of the batter in the cake pan. Use the rest of the batter to make cupcakes. This cake can be made a day ahead (in fact, I prefer it when made ahead).
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Units: US | Metric
- 1 (18 ounce) box betty crocker butter recipe supermoist chocolate cake mix (you can use any chocolate cake mix...just make according to package directions)
- 1 1/3 cups water
- 1/2 cup butter, softened (or 1 stick)
- 3 eggs
- 1 (4 ounce) package chocolate instant pudding
- 1 (3 1/2 ounce) package butterscotch pudding mix
- 2 cups cold milk
- 2 cups vanilla ice cream
- 1 (8 ounce) container Cool Whip (I use Extra Creamy)
- 3 Heath candy bars or 3 Skor candy bars, crushed
- 1Heat oven to 350 degrees.
- 2Grease bottom only of 13X9 cake pan.
- 3Beat cake mix, butter and eggs on low speed 30 seconds, then on medium speed one minute, scraping bowl occasionally.
- 4Pour into pan.
- 5Bake until toothpick inserted in center comes out clean (I shorten the time a bit from the directions, since you're only using 2/3 of the batter).
- 6While cake is cooling, beat together puddings, milk and ice cream until smooth and thick (about 2 minutes).
- 7Place mixture in refrigerator until cake is completely cooled.
- 8Smooth pudding mixture over cooled cake.
- 9Spread Cool Whip over top of pudding mixture.
- 10Sprinkle crushed Heath bars over top of Cool Whip.
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Nutritional Facts for Chocolate Heath Dessert
Serving Size: 1 (153 g)
Servings Per Recipe: 15
- Amount Per Serving
- % Daily Value
- Calories 392.2
- Calories from Fat 199
- Total Fat 22.2 g
- Saturated Fat 12.1 g
- Cholesterol 75.7 mg
- Sodium 506.2 mg
- Total Carbohydrate 45.8 g
- Dietary Fiber 1.3 g
- Sugars 29.2 g
- Protein 5.6 g
The following items or measurements are not included:
butterscotch pudding mix