• After-School
  Pudding Snack
• Marshmallow Mountain
  Meltdown
• Mocha Pudding
  Crunch Cake
• Mix 'n' Match
  Pudding Pies

Enjoy a delicious Snack Pack Blueberry Muffin. All of the "fresh from the oven" taste, with no need to worry about cooling time.

Coffee-flavored liqueur and chocolate pudding create rich chocolate cake topped with toffee bits.

Calories: 476

Prep Time:
Hands-on: 20 minutes
Total Time: 3 hours 20 minutes

Servings:
Makes 12 servings (1 slice each)

Ingredients:

• PAM® Baking Spray
• 1 pkg (18.25 oz) chocolate cake mix
• 1 cup water
• 1/2 cup coffee-flavored liqueur
• 2 pudding cups (3.5 oz each) Snack Pack Chocolate Pudding
• 1 cup heavy whipping cream
• 12 squares (1 oz each) semisweet baking chocolate, chopped (12 squares = 3/4 lb)
• 1/4 cup almond toffee bits

Directions:

1. Preheat oven according to cake-mix directions. Prepare mix according to package directions except use only 1 cup of water. Stir in liqueur; blend well. Spray two 9-inch round cake pans with baking spray. Bake according to package directions or until cake tests done.
2. Cool cakes in pans for 10 minutes, and then transfer to wire racks. Cool completely, about 15 minutes. Place one cake layer onto cake plate. Top with pudding, spreading evenly. Place remaining cake layer over pudding. Chill in refrigerator 2 hours.
3. Heat cream just to simmer in heavy saucepan. Remove from heat. Whisk in chocolate; stir until chocolate is completely melted and smooth.
4. Pour chocolate mixture over chilled cake, allowing it to drizzle down sides of cake. Sprinkle with toffee bits.