| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Polkadot, Lisa, Desserts, Chocolate, Yummy |
10 |
Servings |
INGREDIENTS
| 1 |
pk |
(18 1/4 oz) chocolate fudge cake mix |
| 1 |
pk |
(6 oz) instant chocolate pudding mix |
| 1/2 |
c |
Strong coffee |
| 1 |
ct |
(12 oz) frozen whipped topping, thawed |
| 6 |
|
Heath bars (1.4 oz ea), crushed |
INSTRUCTIONS
Bake cake according to package directions. Cool. Prepare pudding
according to package directions. Set aside. Crumble cake; reserve 1/2
cup. Place half of the remaining cake crumbs in the bottom of a 4 1/2 or 5
qt trifle dish or decorative glass bowl. Layer with half of the coffee,
half of the pudding, half of the whipped topping, and half of the crushed
candy bars. Repeat the layers of cake, coffee, puzzing and whipped
topping. Combine remaining crushed candy bars with reserved cake crumbs;
sprinkle over top. Refrigerate 4 -5 hours before serving. Yield: 8-10
servings.
Source: Pam Botine, Goldsboro, North Carolina, in "Taste of Home"
magazine, April/May, 1994.
Notes from the Chef: "I've have been raving about this desert for a year
now, and I finally got a copy of the recipe from my boss, and typed it up.
This is delicious." - Lisa
From: Lisa Date: 07-21-96 (12:22) The Polka Dot Cottage, a BBS with a taste
of home. 1-201-822-3627.
Posted to MC-Recipe Digest V1 #712 by Lisa Clarke <lisa@gaf.com> on Aug 1,
97
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