Yummy Devil’s Food Toffee Trifle (betweennapsontheporch)

1 Duncan Hines Devil’s Food Cake Mix, prepared
1 c Kahlua (coffee-flavored, rum-based liqueur)
1 – 2 bags of small Heath candy bars (or 8 large Heath bars)
2 large tubs whipped topping

Bake Devil’s Food cake in a 9 x 13″ pan the day before you plan to serve the trifle. After cake has cooled, cut it into squares about 1 1/2 – 2″ square. Leaving cake (sliced up) in the pan, pour Kahlua all over the top of the cake, getting the liqueur down in-between the slices. Cover with plastic wrap and put in refrigerator overnight. Next day, 2 – 4 hours before serving time, assemble trifle in a large bowl or trifle dish as follows:

Layer of cake (one third of cake)
Layer of whipped topping
Layer of Heath bar (layer it on pretty heavily)

Repeat above layers twice more but only put a light sprinkling of Heath Bar on the top when completing the last layer. Mound up the last layer of whipped topping, it just looks pretty. Note: Break the toffee bars up with your fingers and use kitchen shears to break up some of the larger pieces before chopping it up in a food processor. That way you won’t have to over-chop the toffee to get it crunched up into small, bite-size chunks. The toffee softens up inside the trifle and it’s nice to come across it while eating the trifle.

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