This trifle is super easy to make but looks like you fussed all day. Your guests will want to know what's in it so print out some extra copies of the recipe to share.
Shared by: Susan (Between Naps on the Porch)
Recipe type: Dessert
Duncan Hines Devil's Food Cake Mix
1 cup Kahlua (coffee-flavored, rum-based liqueur)
1-2 bags of small Heath candy bars (or 8 large Heath bars)
2 family size whipped topping
For the Cake Mix you'll need:
⅓ cupvegetable oil
1 cup water
Bake Devil's Food cake in a 9 x 13 inch pan the day before you plan to serve the trifle.
After cake has cooled, cut it into squares about 1½ to 2 inches 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 (I 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. I always mound up the last layer of whipped topping, it just looks pretty.
Tip: 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.
Recipe by Between Naps on the Porch at http://betweennapsontheporch.net/yummy-devils-food-toffee-trifle-recipe/