Directions: |
Directions:Preheat oven to 350. Lightly mist a 13x9 inch baking pan with vegetable spray. Set the pan aside. Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend with mixer on low speed for 1 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase mixer speed to medium and beat for 2 minutes more, scraping down the sides again if needed. The batter should look thick and well blended. Pour the batter into the pan, smoothing it out with the rubber spatula. Place the pan in the oven. Bake the cake until it springs back when lightly pressed with your finger and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove the cake from the oven and plack it on a rack to cool completely, 40 minutes. Meanwhile, place the chocolate pudding mix and milk in a large bowl and blend according to the package directions. Set aside. Remove the cooled cake from the pan and crumble it into 1 inch pieces with your hands. Place all the crumble in the bottom of a large glass punch bowl. Pour the Kahlua evenly over the cake. Stir the crumbles to evenly distribute the Kahlua soaked ones. With the rubber spatula spread the chocolate pudding on top of the Kahlua soaked cake, then spread the whipped topping over the pudding. Scatter the toffe candy pieces over the whipped topping. Cover the bowl with plastic wrap and place in the refrigerator. Chill at leat 1 hour before serving. |
This recipe for Chocolate Punch Bowl Cake is from