1 box chocolate cake mix
1 c. Kahlua
4 boxes prepared chocolate mousse instant pudding
4 Skor bars, broken up
2 med. size tubs Cool Whip

Bake cake in a 13 x 9 inch glass baking dish. When cooled, poke with a fork. Pour kahlua over to saturate. Cover with plastic wrap and refrigerate overnight.

Assemble in trifle bowl. In a 3 1/2 quart trifle bowl layer ingredients. First, half the cake, broken into chunks. Second, half the pudding mousse. Third, half the candy pieces. Top with half the Cool Whip. Repeat layering and top with chocolate shavings. Refrigerate until serving. Serves: 8 to 12 people.