I first wrote about this cake 4 years ago. I made it over the weekend and was reminded just how good it is and decided to revamp my original post.
A cake that Sandra Lee could be proud of.
There's 4 parts to this cake.
Bake a chocolate cake. Any box mix will do. When it's cool poke holes with a fork or skewer all over it and pour Kahlua on top. 1/3 of a cup or whatever you feel necessary. Let it soak for an hour or even overnight. When ready to assemble the cake use a knife to cut the cake into 1 inch squares - or cubes.
Make chocolate mousse. Any chocolate mousse will work. I've used a brand called Dream Whip, then added a box (4 serving size) of Jell-O instant pudding and pie filling to make the mousse before. The recipe is on the side of the Dream Whip box. There's a ton of different mousse products out there. Just choose one and go with it.
3. Cool Whip
Pretty explanatory. Get a big container or two small ones. Either way you'll have some leftover - but you need more than one small one.
4. Candy Pieces
My favorite candy to use is Skor bars, but they're hard to find. Heath bars are an alternative. I've used the already crumbled ones that you'd find in the chocolate chip aisle but prefer to buy the candy bars and smash them myself with a meat pounder. I like the bigger chunks. You'll need around 5 or 6 bars. You can freeze any leftovers for cookies - or more cake later on.
Any deep bowl is acceptable. Normally 2 layers are used, but doing just one layer and using a deep sided lasagna pan would work too.
Work with what you've got.
Start with a layer of cake cubes. Then goes a layer of the chocolate mouse. Then a layer of Cool Whip. Then sprinkle candy pieces. Repeat ending with the Cool Whip and candy on top.
This looks like it would be heavy and over the top. However, you'll be surprised just how light it is. The mousse and the Cool Whip are responsible for the lightness.
It's a crowd pleaser. Make it. You'll be glad you did.