Dark chocolate cake
2 lg. instant chocolate pudding
1 Skor bar (freeze) (hammer until crushed very fine)
2 Cool Whip (1, 12 oz. & 1, 8 oz.)
5 c. milk
1 c. kahlua

Bake cake in 9 x 13 inch pan and let cool. In large punch bowl put half of the cake, cut in small squares, moist side up.

Mix 2 packages of pudding with 5 cups of milk and 1 cup of kahlua. Mix until thick. Then pour half of mixture over cake, then half of Cool Whip layered over pudding. Then 1/2 of crushed Skor bar sprinkled on top. Repeat with the rest of cake, pudding, Cool Whip and Skor bar. Refrigerate overnight.