Death By Chocolate IV

Death By Chocolate IV

40 Reviews 9 Pics
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
Recipe by  Kristie

“It's a crazy cake, but it tastes moist and creamy. A festive bowl dessert, with layers of chocolate treats.”

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Adjust Servings

Original recipe yields 18 servings



  1. Bake cake in 9x13 inch pan according to the manufacturers instructions. While the cake is baking, prepare the instant pudding according to instructions on box, set aside to chill.
  2. When the cake comes out of the oven, pour the chocolate syrup over the top of the entire cake. Using a fork, crumble the cake into small pieces. In a large clear bowl, put a layer of cake on the bottom, then cover with a layer of pudding. Then spread a layer of whipped topping, then sprinkle some of the crushed candy bars. Repeat the layers to the top of the bowl, ending with toffee bar pieces on top. Refrigerate until serving time.

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Reviews (40)

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Wonderful recipe, BUT save yourselves a little time. If you go to the baked goods aisle, a lot of stores will have Heath Baking Bits. ( Use Heath, NOT SKOR, SKOR doesn't have the chocolate covering ( and no, I'm not talking the heath Bites either, look for Heath BAKING BITS, there's a huge difference :) you won't have to crush anything, it's already done for ya right out of the bag. Perfect to use on Better than Sex Cake as well, which is just as devine.

Natalie R.

Natalie R.

This was a huge hit! The only change I made was using a bag of Heath milk chocolate toffee baking bits instead of candy bars. Also, I used a big glass bowl that holds 20 cups, and the cake fit with just enough room to spare. I made it about 8 hours before serving, which probably only made it better.



This was just awesome! Wasn't *too* chocolately either! I barely fit the whole thing in my trifle bowl, and thought that I should have used only 2/3 of the cake as someone else suggested; however, after sitting in the refrigerator overnight, it sunk a little because of the sheer weight of it all. Perfect! I used a 7 oz. "Symphony" chocolate/toffee bar, but didn't taste as much toffee as I would have liked. Next time, I used an 8 oz. bag of Heath Toffee Bits (found in the baking aisle) - MUCH better, and no chopping involved!! This cake is always a hit. Thanks for the recipe!

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Amount Per Serving (18 total)

  • Calories
  • 389 cal
  • 19%
  • Fat
  • 16.3 g
  • 25%
  • Carbs
  • 58.1 g
  • 19%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 458 mg
  • 18%

Based on a 2,000 calorie diet



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Double Chocolate Brownie Cake


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Death by Chocolate and Caramel