1 (18 1/4 oz.) pkg. chocolate fudge cake mix
1 (6 oz.) pkg. instant chocolate pudding mix
1/2 c. strong coffee
1 (12 oz.) carton frozen whipped topping, thawed
6 Heath bars (1.4 oz. each), crushed

Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. Crumble cake, reserve 1/2 cup. Place half of the remaining crumbs in the bottom of a 4 1/2 or 5-quart trifle dish or decorative glass bowl. Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bar. Repeat the layers of cake, coffee, pudding and whipped topping. Combine with remaining crushed bars with reserved cake crumbs; sprinkle over top. Refrigerate 4 to 5 hours before serving.