Death by Chocolate Cake
Death By Chocolate
Death By Chocolate
Death by Chocolate
Death by Chocolate Trifle
Death by Chocolate
Death By Chocolate Trifle



Death by Chocolate Cake

1 package of chocolate cake (or devils food)
1 six pack of Skor bars or heath bars, frozen
1 big tub of cool whip
2 packs of chocolate mousse (I use Jello's chocolate silk)

Put Skor/heath bars in freezer Make mousse. Chill for 1 hour (or follow
the directions) Bake cake. Let cool. Make sure cool whip is thawed. Crush
Skor bars in a Ziploc bag. Then, once your ingredients are ready, you can
begin putting it together: line the bottom of a transparent bowl with the
chocolate cake. Next, line with chocolate mousse. Next, line with cool
whip. Next, line with most of the crushed Skor bars. Then, start all over
again, with the exception of just sprinkling the Skor bars on top to make
it look decorative! and wall-la! That is your death by chocolate.




Death By Chocolate

Yields 1 large punch bowl.
Submitted by: Bev "Also known as Killer Cake or Punch Bowl Dessert.
Definitely one of the best!"

1 (18.25 ounce) package chocolate cake mix
1/2 cup coffee flavored liqueur
2 (16 ounce) packages frozen whipped topping, thawed
2 (5.9 ounce) packages instant chocolate pudding mix
8 cups milk
6 (1.4 ounce) bars chocolate covered English toffee
1/8 cup slivered almonds for topping

Bake cake according to package directions for one 9x13 inch cake. When
cake is cool poke holes in the top and pour the coffee liqueur over it.
Break up the cake into 1 inch cubes and set aside. Mix the pudding mixes
with the milk until thick. In a large punch bowl layer 1/2 of the cake
cubes, 1/2 of the pudding, 1/2 of the crushed candy bars, and 1/2 of the
whipped topping. Repeat layers following the same order. Sprinkle top
toasted almonds and any additional crushed butter toffee candy bars, if
desired. Cover and refrigerate for several hours before serving.

Servings Per Recipe: 16 Amount Per Serving Calories: 568 Total Fat: 27.6g
Cholesterol: 17mg Sodium: 678mg Total Carbohydrates: 72.1g Dietary Fiber:
1.7g Protein: 8.1g




Death By Chocolate

Yields 1 - punch bowl. Makes 16 servings
Submitted by: LaNita "Every time we have a church supper, I have to make
this. It's a favorite!"

1 (19.8 ounce) package brownie mix
2 (3.9 ounce) packages instant chocolate pudding mix
1 (16 ounce) package frozen whipped topping, thawed
3 (1.4 ounce) bars chocolate covered English toffee

Prepare brownies according to package directions. Let cool. Mix pudding
according to package directions. In a glass punch bowl, layer in the
following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1
toffee bar, crushed; 1/2 of the whipped topping. Repeat layers in the same
order. Save the last toffee bar to crumble and sprinkle on top before
serving. Refrigerate. Best if made the day before you serve it.



Death by Chocolate

1 prepared box of chocolate brownies
1/4 cup Kahlua
2 pkgs prepared mousse
1 lg container Cool Whip
8 Heath Bars, crumbled
1 cup chopped pecans

Bake brownies When done, poke holes in and pour Kahlua. Let cool. Break
brownies into little pieces. Put 1/2 into large serving bowl. Layer with
1/2 each mousse, cool whip and Heath bars & pecans Repeat with other 1/2
ingredients Chill overnight




Death by Chocolate Trifle

Serves 12.

4 boxes instant chocolate pudding or mousse
1 large container frozen whipped topping, thawed
1 box chocolate cake mix ( or your own cake recipe )
1 cup Kahlúa (optional)
6 Skor or Heath candy bars ( chocolate toffee bars) chopped

Prepare box mix as directed or your prepare your own chocolate cake recipe
and bake in a 9 x 13-inch pan. When done, remove from the oven, poke holes
in the cake and pour the Kahlúa over the cake. Let cool. Meanwhile prepare
the pudding or mousse. Tear or crumble the cake into pieces. In a glass or
trifle bowl, layer in this order: cake, pudding, whipped topping and candy
bars. Repeat layers ending with chopped candy bars on top. Chill well.



Death by Chocolate

1 (19.8-ounce) family size fudge brownie mix
1/4-1/2 cup Kahlua or coffee liqueur*
3 (3.5-ounce) boxes chocolate mousse 8 Skor or Heath bars
1 (12-ounce) carton Cool Whip

Bake brownies according to directions on package. Cool. Punch holes in
brownies with fork and pour Kahlúa over brownies. Whip up chocolate mousse
according to package directions. Break Heath bars into small pieces with
hammer (in wrapper). Break up half the brownies and place in the bottom
of a glass trifle dish. Cover with half the mousse, half the candy and
half the Cool Whip. Repeat layers.

*Instead of liqueur, you may substitute a mixture of 1 teaspoon sugar and
4 tablespoons leftover black coffee.




Death By Chocolate Trifle

1 (21.2 oz) package brownie mix
1/2 cup oil
2 eggs
1/4 cup water
1/4 cup coffee flavored liqueur
OR 4 Tbsps strong coffee with 1 tsp. sugar
3 small packages instant pudding mix
6 cups milk
1/2 tsp almond extract
1 (12 oz.) container non-dairy whipped topping
1 package snack size chocolate covered toffee bars, crushed, divided (such
as Skor or Heath bars)

Preheat oven to 350 degrees. Prepare brownie mix with oil, eggs and water
in
a large bowl, according to package directions. Spread batter in pan and
bake
24-26 minutes. Use wooden skewer to poke holes about 1 inch apart in top
of
warm brownies. Drizzle with liqueur or coffee. Cool completely.
Prepare pudding with milk in large bowl, according to package directions.
Set aside.
In a trifle bowl or small punch bowl, break half of the brownies into
bite-sized pieces. Sprinkle half of the crushed candies over brownies.
Spread half of the pudding over candie pieces. Spread half of the whipped
topping over the pudding. Repeat layers ending with whipped topping. Cover
and chill. Garnish with chocolate curls. ENJOY!!!


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