1 chocolate fudge cake mix
4 pkgs. chocolate fudge mousse
1 c. Kahlua liqueur
2 med. to lg. tubs Cool Whip
4 Skor bars (I have substituted miniature chocolate chips)

Bake cake as directed (9"x13" pan or 2 round pans; round pans are better if splitting recipe). When cake cools, pierce with fork and drizzle Kahlua over cake. Let sit in refrigerator overnight. Mix mousse to package directions. Frost bottom of serving bowl with a little Cool Whip to prevent sticking. Proceed to layer ingredients.

1. Layer of cake.

2. 1/2 of mousse mixture

3. 1/2 of Cool Whip

4. Sprinkle with 2 crushed Skor bars or miniature chocolate chips

Repeat above. This recipe yields probably 12 to 20 servings. It is very "rich" and servings are usually small. I often will split the recipe, leaving out the Kahlua in half of the cake because children sometimes don't care for the taste of the liqueur. Also this recipe looks very attractive when done in a large glass bowl.