1 box Duncan Hines extra moist dark chocolate cake mix
Hershey's chocolate syrup
4 boxes Jello chocolate mousse
2 (12 oz.) tubs lite or reg. Cool Whip
6 Skor or Heath candy bars
1 punch bowl

Cook cake as directed on box. - (I use 13 inch rectangular cake pan). Mix all 4 boxes of mousse with 4 cups milk - set aside. Let stand. Take hot cake - use half - crumble in bottom of punch bowl - mix with chocolate syrup (I use a fork to mix). Add layer of chocolate mousse (1/2 of mixture). Then layer 1 tube of softened Cool Whip - crumble 3 candy bars on top. Then repeat layers - cake with syrup - mousse - Cool Whip and last 3 candy bars. Refrigerate at least 1-2 hours before serving.