CHOCOLATE TRIFLE

Ingredients

1/2 cup instant chocolate milk mix
1 box devil’s food cake mix
1/2 cup Kahlua (optional)
2 packages instant milk-chocolate mousse mix (4 cups prepared)
1 (12-ounce) container non-dairy whipped topping
4-6 (1.4-ounce) toffee candy bars*, chopped

Preparation

Add instant chocolate milk mix to cake mix, then prepare cake mix according to package directions. Bake in a 9- x 13-inch pan. Remove cake from oven; punch holes in top with a toothpick. Pour Kahlua over hot cake. While cake cools, prepare mousse according to package directions; set aside. Cut cooled cake into 1-inch cubes. Place one-third of the cake cubes in bottom of a trifle dish; layer one-third of the mousse and one-third of the whipped topping over cake. Sprinkle with one-third of the crumbled candy bars. Repeat layers twice. Refrigerate until ready to serve. (* Jeff uses Skor candy bars.)