Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 188 Ingredients 1 box fudge brownie mix 1 box chocolate fudge instant pudding and pie filling mix (3.9 oz) 2/3 C vegetable oil 2 eggs 1 Tbs instant coffee granules 2 C cold milk 1 bag toffee bits (8 oz) 1 container (8 oz) frozen whipped topping, thawed Directions Preheat oven to 350ºF. Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make brownie mix as directed on box, using water, oil and eggs, and adding coffee granules. Spread batter in pan. Bake as directed on box. Cool completely, about 1 hour. Cut brownies into 1-inch squares. Place half of the squares in bottom of 3-quart glass bowl. Make pudding mix as directed on box for pudding, using milk. Pour half of the pudding over brownies in bowl. Top with half each of the toffee bits and whipped topping. Repeat with remaining brownies, pudding, toffee bits and whipped topping. Cover; refrigerate at least 4 hours before serving. Store covered in refrigerator. Dessert Gold When Ohio State junior Kyle Synder isn’t winning Big Ten and NCAA championships, or becoming the youngest Olympic champion in USA wrestling history, he likes to indulge his sweet tooth just like the rest of us. Toffee Cake submitted by Kyle Snyder