1 pkg. chocolate cake mix
1 lg. Hershey chocolate bar
1/4 c. concentrated coffee
1 sm. tub Cool Whip
3/4 c. Tia Mia
1 sm. Hershey chocolate bar
1 lg. tub Cool Whip
4-6 Heath or Skor bars

THE NIGHT BEFORE: Prepare cake according to package directions, bake in 9"x13" baking pan. Allow to cool. Pierce surface of cake with knife and pour liqueur over cake. Allow to stand overnight.

THAT DAY: Put large tub of Cool Whip into large bowl. In medium saucepan, break the 2 Hershey bars into the concentrated coffee, and melt over medium heat, stirring constantly, until it forms a smooth sauce. Cool slightly and fold into Cool Whip. Put Skor bars in a towel and break with hammer or against a counter until in small chunks.

Cut cake into small squares. In a clear bowl, line bottom of bowl with cake squares, and "petal" cake squares upright on top of cake on bottom. Pour approximately 1/3 of mousse over cake, sprinkle with 1/3 of candy. Repeat twice more with cake, mousse and candy bars. Top with Cool Whip.