1 chocolate cake mix
1 c. Kahlua
3 boxes Jello chocolate mousse
1 lg. and 1 regular Cool Whip carton
6 Skor or Heath bars, crunched

Bake the chocolate cake according to instructions in a 9x13 inch pan. When cool, poke holes in cake with large meat or carving fork. Pour Kahlua over cake and allow to sit overnight.

Prepare mousse as directed. Combine with crumbled cake, Cool Whip and crunched candy bars. Repeat for second layer. Chill at least 3 hours. You can add your own favorite chocolate ingredients, such as chocolate chips, chocolate syrup, or use a different candy bar. Be creative. Serves 10 to 15.