1 chocolate cake mix
2 (4 oz.) boxes chocolate mousse pudding
2 (16 oz.) container Cool Whip
4 Skor candy bars
1 c. Kahlua (optional)

Bake cake according to directions in 9x13 inch pan. Cool completely.

OPTIONAL STEP: Stick cake with fork all over. Pour Kahlua over cake. Cover with plastic wrap and refrigerate overnight.

Break candy bars into small pieces. Break cake into large 2x2 inch pieces. make pudding in large bowl and set aside. Use large glass serving bowl to layer all ingredients as follows.

BOTTOM LAYER: Cake pieces, then pudding, then candy pieces, then Cool Whip. Layer until all ingredients used. Top off with Cool Whip sprinkled with candy pieces. Refrigerate 2-3 hours.