1 baked, swiss or milk chocolate cake
2 (8 or 9 inch) layers
1/2 c. Kahlua
1 pkg. instant chocolate pudding
1 1/2 c. milk
1 tsp. instant coffee powder
1 pt. whipping cream
2 tbsp. powdered sugar
1 Hershey's big block chocolate bar

Bake cake, cool, split layers in half so you have 4 layers. Make pudding with coffee powder and milk. Chill. Place one layer on cake plate, sprinkle 1/3 of Kahlua over layer. Spread 1/3 pudding on layer. Repeat with two more layers. Put fourth layer on top. Frost the cake with whipped cream, sweetened with the powdered sugar. Make curls from chocolate bar and heap in center of cake on top of cream.