Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Devils food cake mix |
| 2 packs | Chocolate instant mousse mix |
| 1 \N | Tub (9 oz) Cool Whip Lite®; thawed |
| 10 \N | Regular Heath candy bars; crumbled |
| 1 cup | Kahlua |
| \N \N | Bulk bittersweet chocolate |
Bake the devil's food cake as directed on the box. Cool and poke holes in it with the stem of a wooden spoon or similar tool. Pour Kahlua in the holes and over all. Cover and refrigerate overnight. Make mousse as directed and chill overnight.
In a large bowl, crumble cake. Layer a 9x13x2 inch bowl with ⅓ of the cake, cover with ⅓ of the mousse, crumble the Heath bars and sprinkle ⅓ over bowl. Top with some of the Cool Whip. Repeat layers until all ingredients are used up. Make sure the top is Cool Whip. Shave some bittersweet chocolate over all and serve. Can be made ahead and refrigerated for hours.
NOTES : If you can find it, substitute an equivalent amount of Heath Bar bits and pieces sometimes available pre-packaged.
Recipe by: Prodigy Food & Wine Board Posted to MC-Recipe Digest by "Crane C. Walden" <cranew@...> on Feb 19, 1998