Recipe

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• 1/2 chocolate cake , 13 x 9-inches, cooled, cut in bite size cubes (save the rest for later)
• 1 (40 g) package chocolate instant pudding, prepared
• 1/2 cup liqueur, divided ( kahlua or frangelico , amaretto , goldschlager, whatever you prefer)
• 12 oz cool whip , defrosted
• 1 chocolate toffee candy bar, shattered ( skor)

• 1 Assemble in a 2-quart bowl:.
• 2 Make the pudding as directed and add half of the liqueur before it sets, mixing well.
• 3 Put half of the cake cubes in the bottom of the bowl then pour half of the rest of the liqueur over the cake.
• 4 Spread half of the pudding over the cake then spread half of the Cool Whip over the pudding.
• 5 Repeat layers then break the Skor bar up and sprinkle pieces over the top.