Recipe by Kristie
"It's a crazy cake, but it tastes moist and creamy. A festive bowl dessert, with layers of chocolate treats."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (18.25 ounce) package
devil's food cake mix
2 (3.9 ounce) packages
instant chocolate pudding mix
8 (1.4 ounce) bars
chocolate covered toffee bars, chopped
1 (16 ounce) package
frozen whipped topping, thawed
Wonderful recipe, BUT save yourselves a little time. If you go to the baked goods aisle, a lot of stores will have Heath Baking Bits. ( Use Heath, NOT SKOR, SKOR doesn't have the chocolate covering ( and no, I'm not talking the heath Bites either, look for Heath BAKING BITS, there's a huge difference :) you won't have to crush anything, it's already done for ya right out of the bag. Perfect to use on Better than Sex Cake as well, which is just as devine.
Too rich... Won't make again
This was just awesome! Wasn't *too* chocolately either! I barely fit the whole thing in my trifle bowl, and thought that I should have used only 2/3 of the cake as someone else suggested; however, after sitting in the refrigerator overnight, it sunk a little because of the sheer weight of it all. Perfect! I used a 7 oz. "Symphony" chocolate/toffee bar, but didn't taste as much toffee as I would have liked. Next time, I used an 8 oz. bag of Heath Toffee Bits (found in the baking aisle) - MUCH better, and no chopping involved!! This cake is always a hit. Thanks for the recipe!
This was a huge hit! The only change I made was using a bag of Heath milk chocolate toffee baking bits instead of candy bars. Also, I used a big glass bowl that holds 20 cups, and the cake fit with just enough room to spare. I made it about 8 hours before serving, which probably only made it better.
This recipe is heavenly. I love rich desserts, this is definitely one of them. A big glass of milk is perfect with this one. Although, I get rave reviews with it, some people...have passed on this dessert...claiming it was WAY TOO RICH!! Their LOSS!!! haha! MORE FOR ME!!!!
I made this for a birthday party. It was an absolute hit. I made a lot of variations though. Instead of the devil's food, I used the German chocolate mix.(i had that at home). The cake tasters are also all trying to lose wt or maintain lost weight- i substituted the cool whip for fat free cool whip, sugar free pudding and used applesauce and egg whites in the cake itself. It was just awesome though! Everyone ate tons n tons of it w/out feeling guilty.
This is a great recipe and is easy to make. I've made this several times but I left out the chocolate syrup and substituted a good quality coffee liquor. I also use another 16 oz container of frozen topping (At least half or more) Freshly whipped heavy cream also works very well in place of the whipped topping. In my opinion I think that the crushed broken Skor bars work the best. I will make my own chocolate pudding when time permits me to do so. Nice recipe. Thanks for sharing!!!
I made this dessert last night for my husband's mother's birthday. It was the best chocolate cake dessert I have ever made. It was rich, but it was fantastic. My only suggestion would be to use a second container of Cool Whip to seal on top. I ran out before I was to the top and used leftover cake and toffee to garnish the bowl. At any rate, it tasted to good, no one cared what it looked like!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Death By Chocolate IV
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 146
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This quick-and-easy chocolate cake is so moist and rich.
A classic sweet chocolate cake topped with a creamy coconut and pecan frosting.
See how to make moist, rich chocolate cake.