Chocolat Punch Bowl Cake

Chocolat Punch Bowl Cake

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  • Prep Time


  • Total Time


  • Servings



  • 1

    package Devils food cake mix

  • 1⅓

    Cups water

  • cup vegetable oil

  • 3

    large eggs

  • ½

    cup Kahlua

  • 2

    packages chocolate instant pudding and pie filling

  • 4

    cups whole milk

  • 16

    ounces Cool Whip®

  • 1

    cup Toffee (Skor), crushed


Mix cake mix , water,oil, and eggs. Spread in 13x9 pan with pam, and bake at 350 for 30-35 minutes - cool completely and cut into 1-inch squares and place in a large punch bowl. Pour Kahlua over the cake pieces. Make up 2 pkgs of 3.9 oz instant chocolate pudding with 4 cups of whole milk (can substitute 2%) Spread the pudding on top of the kahlua adn spread one container fo Cool Whip over the pudding. Sprinkle 1 cup of Skor crushed toffee pieces over the whipped cram,cover with plastic wrap and chill at least one hour before serving.


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