1 pkg. Devil's Food cake
2 pkgs. Jello chocolate mousse
1/3 c. Kahlua
3 Skor bars
2 c. whipping cream

Make Devil's Food cake according to directions in 9 x 13 inch pan. Puncture holes in baked cake and drizzle kahlua over baked cake. Cover with plastic wrap and let sit overnight. Cut cake into "pound cake" slices. Make mousse according to package directions. Whip cream. Finely chop Skor bars.

In a glass bowl, layer cake, mousse, cream and Skor bars. Repeat, ending with Skor bars for topping. Recipe is best made 1 to 2 days ahead of time.