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Friday, November 03, 2006

Chocolate Truffle

Ingredients:
1 package (18-1/4 oz) chocolate fudge cake mix
1 package ( 6 oz. ) instant chocolate pudding mix
1/2 cup strong coffee
1 carton (12 oz.) frozen whipped topping, thawed
6 Heath bars (1.4 oz. each), crushed

Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4 or 5 qt. trifle dish or decorative glass bowl. Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat layers of cake, coffee, pudding and whipped topping. Combine the remaining crushed candy bars with reserved cake crumbs, sprinkle over top.

Refrigerate 4-5 hours before serving.

Yield: 8-10 servings.

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