1 German or Swiss chocolate sheet cake (11x14 inches)
2 or 3 pkg. instant chocolate pudding
2 lg. containers Cool Whip
1/2 c. Kahlua or coffee brandy
4-6 Heath or Skor bars, crumbled

Prepare chocolate pudding and set aside. Cut cake into large pieces. Arrange half over bottom and sides of large glass bowl. Cut additional slices into convenient sizes as necessary to fill empty spaces. Sprinkle cake with Kahlua. Sprinkle cake slices with half of Heath bar pieces. Then spread half of pudding and topping over cake. Repeat with remaining ingredients, reserving some Heat bar pieces to sprinkle over top.