1 chocolate cake, baked
1 c. Kahlua
4 boxes Jello chocolate mousse
6 bars Skor candy bars
2 containers Cool Whip

Cook boxed chocolate cake in a 9x12 inch pan. Let cool completely. Punch holes all over surface and pour Kahlua all over top. Refrigerate covered overnight. Break cake into small pieces approximately 1 1/2 inch each. Put in large bowl. Make chocolate mousse (also the night before). Spoon over cake. Crumble candy bars over the top and top with two containers of Cool Whip. Refrigerate. Serves 15-18.