Kahlua Bowl Cake
photo by Jonathan Melendez
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 1 chocolate cake, 13 x 9-inches, cooled, cut in bite size cubes (save the rest for later)
- 40 g package chocolate instant pudding, prepared (I had to put in a pkg weight, just use any 4 serving size pudding box, the kind with sugar will weig)
- 118.29 ml liqueur, divided (Kahlua or Frangelico, Amaretto, Goldschlager, whatever you prefer)
- 340.19 g Cool Whip, defrosted
- 1 chocolate toffee candy bar, shattered (Skor)
directions
-
Assemble in a 2-quart bowl:
- Make the pudding as directed and add half of the liqueur before it sets, mixing well.
- Put half of the cake cubes in the bottom of the bowl then pour half of the rest of the liqueur over the cake.
- Spread half of the pudding over the cake then spread half of the Cool Whip over the pudding.
- Repeat layers then break the Skor bar up and sprinkle pieces over the top.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I'm not going to give this recipe a rating because I don't think I made it the correct way. I think I misunderstood step 2. I thought it meant to add the liqueur to the pudding before it sets. However, after I did this already, I then read step three (my fault - should have read the directions over entirely) and it seems the liqueur should be poured over the cake cubes and not added to the pudding itself?? Anyway, I did add it to the pudding mixture itself so I don't think mine turned out right. Either way, it still was tasty, but I'll have to try it again before I give it a star rating. Made for Photo Tag.