Kahlua Bowl Cake

Recipe by Annacia
READY IN: 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 12
    chocolate cake, 13 x 9-inches, cooled, cut in bite size cubes (save the rest for later)
  • 1
    (40 g) package chocolate instant pudding, prepared (I had to put in a pkg weight, just use any 4 serving size pudding box, the kind with sugar will weig)
  • 12
    cup liqueur, divided (Kahlua or Frangelico, Amaretto, Goldschlager, whatever you prefer)
  • 12
    ounces Cool Whip, defrosted
  • 1
    chocolate toffee candy bar, shattered (Skor)
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DIRECTIONS

  • Assemble in a 2-quart bowl:
  • Make the pudding as directed and add half of the liqueur before it sets, mixing well.
  • Put half of the cake cubes in the bottom of the bowl then pour half of the rest of the liqueur over the cake.
  • Spread half of the pudding over the cake then spread half of the Cool Whip over the pudding.
  • Repeat layers then break the Skor bar up and sprinkle pieces over the top.
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