BOTTOM LAYER: Mix flour, sugar and margarine together and press into 9×13-inch pan. Bake 15 minutes at 350 degrees. Cool. SECOND LAYER: Beat cream cheese, powdered sugar and Cool Whip and spread over crust. THIRD LAYER: Beat pudding, milk and vanilla and spread over second layer. FOURTH LAYER: Spread rest of Cool Whip and spread Heath toffee bits or nuts on top. Vary recipe with chocolate pudding and shaved chocolate topping or butterscotch pudding and butter brickle bits topping.
CRUST: Mix together margarine and graham crackers and pat into 9×13-inch pan. FILLING: Melt marshmallows in milk in double boiler. Cool. Whip whipping cream and grate chocolate into mixture. Fold into cooled marshmallow mixture and pour on crust in pan and chill overnight. Very good!
Mix all ingredients together in large bowl. Pour 3/4 of batter into greased and floured bundt pan or tube pan. Mix remaining 1/4 batter with 2 tbsp. white sugar, 1 tsp. cinnamon and 2 tsp. cocoa which has been thoroughly combined before adding to cake batter. Pour the mixture on top of the other batter in the pan. Bake at 350 degrees for 50 minutes. Remove from pan while warm. May dust with powdered sugar.
Remove 2 c. batter; put rest in bundt pan. Spoon on cream cheese mixture. Top with 2 c. batter. Bake at 350 degrees for 55 minutes.