Description
A decadent dessert featuring layers of rich chocolate cake, creamy chocolate pudding, and crunchy toffee bits, perfect for any occasion.
Ingredients
Scale
- 1 box (15.25 oz / 430 g) chocolate cake mix (plus eggs, oil, and water as per package directions)
- 1 package (3.9 oz / 110 g) instant chocolate pudding mix
- 2 cups (480 ml) cold milk
- 1 tub (8 oz / 225 g) whipped topping, thawed (like Cool Whip)
- 1 ½ cups (about 5 oz / 140 g) crushed chocolate-covered toffee bars (such as Heath or Skor)
- Optional: Shaved chocolate or extra toffee bits for garnish
Instructions
- Prepare the chocolate cake mix according to the package directions, adding the necessary eggs, oil, and water.
- Pour the batter into a 9×13-inch (23×33 cm) pan and bake. Let it cool completely before cutting into 1-inch cubes.
- In a medium bowl, whisk together the chocolate pudding mix and cold milk. Beat for about 2 minutes until it thickens, then set aside to chill slightly.
- In a large trifle bowl or glass dish, layer half of the cake cubes at the bottom.
- Spoon half of the pudding over the cake, followed by half of the whipped topping, and sprinkle with half of the crushed toffee bits.
- Repeat these layers with the remaining cake, pudding, whipped topping, and toffee.
- Cover and refrigerate for at least 1 hour or up to 24 hours.
Notes
For best results, let the cake cool completely before cutting it into cubes. Consider adding a splash of espresso to the pudding for a mocha twist.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling and Layering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg