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Kahlua Bowl Cake

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“A very simple dessert, made with chocolate cake, your favorite liqueur, candy. Make the cake well ahead and the assembly will be a breeze when you want to serve it. Time does not include baking the cake”

Ingredients Nutrition

  • 12 chocolate cake, 13 x 9-inches, cooled, cut in bite size cubes (save the rest for later)
  • 1 (0.09 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)
  • 12 cup liqueur, divided (Kahlua or Frangelico, Amaretto, Goldschlager, whatever you prefer)
  • 12 ounces 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.

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