1 pkg. chocolate cake mix
4 boxes Jello instant Mousse (chocolate)
1 c. Kahlua
2 (12 oz.) Cool Whip
2 Skor candy bars

Day before serving: Bake chocolate cake in 9 x 13 inch pan as directed. Cool slightly. Prick cake with fork and pour kahlua over cake. Chill overnight.

Day of serving: Break up 1/2 of the cake and place pieces in a trifle bowl (large, deep bowl). Make the mousse, pour 1/2 of mousse over cake pieces. Follow with 1 container Cool Whip. Crumble Skor bar and sprinkle over the Cool Whip. Repeat with remaining cake, mousse, Cool Whip and Skor bar.