ounces back of heath toffee pieces (also called baking bits)
(24 ounce) package frozen whipped topping, thawed
Serving Size: 1 (139) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 310 g50 %
Total Fat 34.5 g53 %
Saturated Fat 17.4 g86 %
Cholesterol 54.3 mg
Sodium 690.2 mg
Dietary Fiber 2.3 g9 %
Sugars 50.8 g203 %
Protein 6 g
Bake cake in 9x13 inch pan according to the manufacturers instructions. (In the ingredients list I put as per my Pillsbury Moist Supreme Devil's Food cake mix instructions --1 1/4 cup water, 1/2 cup of oil, and 3 eggs. Recipe Zaar would not allow the recipe to be published without putting those measurements in the ingredients list. Betty Crocker or Duncan Hines mixes might be different. Just follow the back of your box, whichever brand you use!).
While the cake is baking, prepare the instant pudding according to instructions on box, set aside to chill.
When the cake comes out of the oven, pour the chocolate syrup over the top of the entire cake.
Using a fork, crumble the cake into small pieces.
In a large clear bowl (or truffle bowl), put a layer of cake on the bottom, then cover with a layer of pudding.
Then spread a layer of whipped topping, then sprinkle some of the crushed candy bars.
Repeat the layers to the top of the bowl, ending with toffee bar pieces on top.