Serves: 11
Prepare cake according to package directions, baking in a 9x13-inch pan. Cool. Poke holes all over top of cake with a large fork. Pour Kahlúa slowly over cake, allowing it to soak in. Cover tightly with plastic wrap; refrigerate at least 3 hours or overnight.
Assemble the day you want to serve (trifle gets watery assembled too far ahead) in a 3-quart trifle or straight-sided, see-through bowl. Layer ingredients beginning with about a 1-inch layer of cake, 1/4 fudge sauce, 1 candy bar, and 1/4 whipped topping. Repeat layers 2 more times, reserving the last candy bar and 1/4 of fudge sauce to decorate top of trifle. Drizzle fudge sauce over top layer of whipped topping and sprinkle with candy pieces. Refrigerate until ready to serve.
Note:
A 3-quart trifle dish (about 7 inches in diameter and 5 inches deep) will only use about half of cake. Freeze remaining cake in a plastic bag for later use. If you have a larger container or make 2 trifles at the same time, double the fudge sauce, candy, and whipped topping.
This Toffee Crunch Trifle recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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