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    Punch Bowl Cakes


    Source of Recipe


    Internet

    List of Ingredients




    1 (18.5 ounce) package chocolate cake mix
    1/2 cup coffee flavored liqueur
    2 (16 ounce) packages frozen whipped topping, thawed
    2 (6 serving) packages chocolate instant pudding
    8 cups milk
    6 (1.4 ounce) bars chocolate covered English toffee
    1/8 cup slivered almonds for topping

    Recipe



    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.

    Mix the pudding mixes with the milk until thick.

    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.
 

 

 

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