1 box Duncan Hines Swiss chocolate cake mix
2 pkgs. instant milk chocolate pudding
6 Heath candy bars
3 c. milk
1/2 c. Kahlua
1 (12 oz.) container Cool Whip

Bake cake according to package directions. Decrease baking time by five minutes to make extra moist. Prepare pudding with three cups milk. Crumble one layer of cake into bottom of serving bowl. Pour 1/2 cup Kahlua over cake, top with half the pudding. Crush Heath bars and mix with whipped topping. Spread 1/2 over pudding. Repeat layers ending with whipped topping.