Kahlua Bowl Cake

Name: Kahlua Bowl Cake
Ingredients: 1/2 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); 1/2 cup liqueur, divided (Kahlua or Frangelico, Amaretto, Goldschlager, whatever you prefer); 12 ounces Cool Whip, defrosted; 1 chocolate toffee candy bar, shattered (Skor)

5 ingredients

5 steps

Ingredients

1/2 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)
1/2 cup liqueur, divided (Kahlua or Frangelico, Amaretto, Goldschlager, whatever you prefer)
12 ounces Cool Whip, defrosted
1 chocolate toffee candy bar, shattered (Skor)

Directions

1

Assemble in a 2-quart bowl:
2

Make the pudding as directed and add half of the liqueur before it sets, mixing well.
3

Put half of the cake cubes in the bottom of the bowl then pour half of the rest of the liqueur over the cake.
4

Spread half of the pudding over the cake then spread half of the Cool Whip over the pudding.
5

Repeat layers then break the Skor bar up and sprinkle pieces over the top.