GERMAN CHOCOLATE PUNCH BOWL CAKE

GERMAN CHOCOLATE PUNCH BOWL CAKE image

Provided by @MakeItYours

Number Of Ingredients 4

1 package German Chocolate Cake Mix, baked in a 9" X 13" cake pan according to package directions.
2 boxes - 4 servings each - Instant Chocolate Pudding, made with milk, according to the package directions for pudding. (Sugar Free, Fat Free Pudding is OK to use, though the cake doesn't keep as long.)
24 ounces, weight Cool Whip Whipped Topping (I usually use the "Light" version.) I Use 2 - 12 Oz. Containers Of The Cool Whip.
2 packages Heath Bar Bits (Make sure it is the CHOCOLATE covered toffee bits and not just the Toffee Bits..)

Steps:

Remove the cake from the pan about 15-20 minutes after coming out of the oven.
Cool completely.
Using a long, serrated knife, cut the cake in half, vertically and in half again, horizontally, so that you have 4 squares.
Line the bottom of a punchbowl with 2 squares of the cake. (DO NOT WORRY if the cake falls apart as you line the bowl ... It will not matter!!)
Top this first layer of the cake with HALF of the remainder of the ingredients ... in the following order, spreading as you go ...
pudding,
Cool Whip,
Heath bits.
Then ... Repeat again starting with the remainder of the cake, pudding, Cool Whip and Heath Bits.
(This recipe originally also called for Kahlua to be sprinkled onto the cake before the pudding! Extra tasty for adults only dessert.)
Cover with plastic wrap and refrigerate.