Ingredients:

• 1 pkg chocolate cake mix 510 g
• ½ cup extra strength coffee/kahlua 125 mL
• 4 cups Fair Cape Free Range™ Milk 1 L
• 2 pkgs instant chocolate pudding 113 g
• 2 cups whipping cream 500 mL
• 6 - 45 g bars Crispy Crunch (or any) candy bar chopped 270 g

Directions:

Prepare and bake cake according to package directions in 13 x 9 inch (33 x 23 cm) baking pan. Cool. Cut into bite-sized pieces. Place half the cake into 13 x 9 inch (33 x 23 cm) glass baking dish. Drizzle with half the coffee. In large bowl combine milk and pudding. Beat with wire whisk or electric mixer, about 2 minutes. Pour half the pudding over cake. Whip cream. Spread half the whipped cream over pudding. Sprinkle with half the chocolate bars. Repeat layers. Cover. Refrigerate several hours or overnight.

Nutrient Content:

Per Serving: Energy: 289.5 Kcal · Carbohydrate: 35.6 g · Protein: 5.4 g · Fat (Total): 15.4 g · Calcium: 134.2 mg

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