Chocolate Heath Dessert
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).
INGREDIENTS
Nutrition- 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 1⁄3cups water
- 1⁄2
- 3
- 1(4 ounce) package chocolate instant pudding
- 1(3 1/2 ounce) package butterscotch pudding mix
- 2cups cold milk
- 2cups vanilla ice cream
- 1
- 3Heath candy bars or 3 Skor candy bars, crushed
DIRECTIONS
- Heat oven to 350 degrees.
- Grease bottom only of 13X9 cake pan.
- Beat cake mix, butter and eggs on low speed 30 seconds, then on medium speed one minute, scraping bowl occasionally.
- Pour into pan.
- Bake 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).
- While cake is cooling, beat together puddings, milk and ice cream until smooth and thick (about 2 minutes).
- Place mixture in refrigerator until cake is completely cooled.
- Smooth pudding mixture over cooled cake.
- Spread Cool Whip over top of pudding mixture.
- Sprinkle crushed Heath bars over top of Cool Whip.
- Refrigerate.