Chocolate Kahlua Toffee Trifle

If you have a sweet tooth the size of Texas, this may be the recipe for you.  And if that sweet tooth likes things just a little boozy, then you're definitely in luck.

This is about as easy as falling off a log (but hurts a lot less).  Once you get the cake made, you're home free.  The hard part is letting it chill once it's all put together.  

If you're feeding this to children, you might want to decrease the Kahlua content just a little, it's quite powerful.  My kids didn't seem to mind :D

Here's the recipe...make and enjoy!

(from Yummly.com)

1 box cake mix (devil's food) 6 ozs instant chocolate pudding mix 2 cups milk 1 cup kahlua Prepare cake according to box mix and cool.   Cut the cake up into cubes. Combine pudding mix, milk and Kahlua. If it is too runny, set it aside in the fridge to allow it to thicken for 20 minutes. It will make it easier to work with. To assemble, use a pretty straight-sided glass bowl or trifle bowl. Layer the bottom with 1/2 the cake cubes making sure to line the sides of the bowl Pour 1/2 the the pudding over the the cake layer making sure to spread it to the side of the bowl so you can see the layer. Spread 1/2 the Cool Whip on top of the pudding mix in the same manner. Sprinkle 1/2 the Skors bits on top of the Cool Whip. Repeat the layering with the rest of the ingredients ending with the Skors bits on top. Chill overnight before serving (yeah, right)

16 ozs cool whip (fresh whipped cream) 1 package english toffee (skor english toffee bit or 6 skor candy bars crushed)