Toffee Crunch Trifle

Serves: 11
Total Calories: 473


1 (18-ounce) package chocolate cake mix
1 eggs, oil and water (as directed on cake mix)
1/2 cup Kahlúa
1 (16-ounce) jar chocolate or fudge sauce
3 Skor or Heath candy bars, broken into bite-size pieces
1 (12-ounce) carton frozen whipped topping, thawed


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.

Nutritional Facts:

Serves: 11
Total Calories: 473
Calories from Fat: 173

This Toffee Crunch Trifle recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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