Death By Chocolate II

Method3 steps · about 5 hr

1. 1

   Step 1: Bake cake according to package directions for one 9x13 inch cake. When cake is cool poke holes in the top and pour the coffee liqueur over it. Break up the cake into 1 inch cubes and set aside.

   Uses 1 (18.25 ounce) package chocolate cake mix · Additional ingredients required by chosen chocolate cake-mix package (source does not specify identities or amounts) · ½ cup coffee flavored liqueur

2. 2

   Step 2: Mix the pudding mixes with the milk (8 cups) until thick.

   Uses 2 (5.9 ounce) packages instant chocolate pudding mix · 8 cups milk

3. 3

   Step 3: In a large punch bowl layer 1/2 of the cake cubes, 1/2 of the pudding, 1/2 of the crushed candy bars, and 1/2 of the whipped topping. Repeat layers following the same order. Sprinkle top toasted almonds and any additional crushed butter toffee candy bars, if desired. Cover and refrigerate for several hours before serving.

   Chill layered dessert for several hoursUses Cooled liqueur-soaked cake cubes · Prepared chocolate pudding · 2 (16 ounce) packages frozen whipped topping, thawed · 6 (1.4 ounce) bars chocolate covered English toffee · ⅛ cup toasted slivered almonds for topping · Additional crushed chocolate-covered toffee bars for topping, optional (quantity unspecified)