1 chocolate cake mix
6 oz. instant chocolate pudding
3 c. milk
1/2 c. Kahlua (optional)
12-16 oz. Cool Whip
1 lg. Symphony Bar

Bake cake in 9x13 pan or 2 (9 inch) round. Cool. Follow package directions.

Mix pudding with 3 cups milk. Chill.

Break candy bar into chunks.

Use a large deep glass bowl. Layer:

Cake, cut into large pieces

1/4 cup of Kahlua - pour over cake. Pat down firmly.

Spread 1/2 pudding over cake.

Spread 1/2 Cool Whip.

Sprinkle 1/2 candy.

Repeat layers. Cover with plastic wrap. Refrigerate overnight. Serves 16.