HOW TO MAKE IT :
INSTRUCTIONS
- Bake the cake according to package directions using a 9×13-in. baking pan.
- Mix the pudding mix with 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes.
- Microwave the chocolate topping (with the lid off) for about 45 seconds or until it pours easily. Pour evenly over the top of the cake. Let the cake cool completely.
- In a medium bowl, combine the second pudding mix with the additional 2 cups of milk. Carefully fold in the whipped topping. Spread the mixture evenly over the top of the cake. Sprinkle the chopped candy bar over the top.
- Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.
NOTES
- If you cannot find the Hershey’s Special Dark Chocolate Pudding at your local store – you may substitute any instant chocolate pudding in its place.
- I found the chocolate topping near the ice cream toppings at my local big box store.
