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  • 1 (18.25 ounce) package chocolate cake mix (Or, brownie 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.

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