1 box chocolate cake mix
1 c. Kahlua
4 boxes chocolate mousse instant pudding
4 Skor candy bars
2 med. size containers whipped topping

Prepare the cake according to the package directions and bake in 9 x 13 inch pan. Let the cake bake and cool, then pierce it with a fork and drizzle the Kahlua over the cake. Chill overnight.

Break up the cake into bite size pieces and place half in a 3 1/2 quart trifle bowl. Prepare the mousse according to package directions. Add a layer using half of the pudding. Crumble two candy bars onto the pudding and cover with one container of whipped topping. Repeat the process using the candy as the final ingredient to top the whipped topping. Chill. Serves 12.