1 chocolate cake mix
2 pkgs. instant chocolate mousse
1 c. Kahlua
4 Skor candy bars, crumpled
1 lg. container Cool Whip

Bake cake in 9 x 13 inch pan according to directions; cool. Poke generously with holes and pour 1 cup Kahlua over to soak. Refrigerate overnight. Cut into small squares. Make mousse according to directions. Make in layers in large glass bowl. Begin with some chocolate cake, cover with some mousse, then some Skor candy, and cover with Cool Whip. Repeat layers and garnish with Skor candy bars. Chill and serve.