1 box chocolate cake mix
4 boxes Jello chocolate mousse
6 Skor candy bars, crushed
1 c. Kahlua
2 (12 oz.) containers Cool Whip

Make cake in 9 x 13 inch pan according to box directions. Poke holes in cake with a fork and pour Kahlua over. Let soak overnight. Make mousse according to directions. In a large glass bowl, crumble half the cake. Top with 1/2 the mousse, 1/2 the Cool Whip and 1/2 the candy. Repeat the last two directions. Cover and refrigerate. Spoon into small bowls to serve.