Prepare cake mix according to package directions in two 8 or 9 inch round pans. Allow to cool. Prepare mousse and refrigerate until firm.
In a large bowl (a glass or decorative bowl looks nicest) place 1 layer of chocolate cake on the bottom. Poke holes in it with an end of a wooden spoon and drizzle 1/2 of the amaretto on top or as much as you want. Cover with 1/2 the chocolate mousse. On top of this spread 1/2 the Cool Whip and top with a broken up Skor Bar. Repeat these steps for next layer. Refrigerate at least 4 hours before serving.
