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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