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Truffle Trifle




Source of Recipe


Country Cooking Cookbook


List of Ingredients




1 chocholate cake mix (2 layer size)

2/3 cup Kahlua liqueur or
1/2 cup cold prepared coffee

2 instant chocholate pudding powders (4 serving size each)
4 cups milk

2-8 oz. cartons frozen whipped topping, thawed
6-1-1/2 oz. skor or health candy bars, finely chopped


Recipe



Prepare the cake mix according to package directions. Bake in 2 greased 8 inch round layer cake pans. Cool. Remove 1 layer to cutting board, rounded side down.

Drizzle cake with 1/3 cup Kahlua. Cut into 1 inch squares. Transfer to 6 quart large glass trifle bowl. Remove second layer from pan. Drizzle with remaining kahlua. Cut in 1 inch squares. Set aside

Beat pudding powders and milk together until smooth butr not thickened. Pour 1/2 of pudding over cake in bowl.

Spread with 1/2 whipped topping. Sprinkle 1/2 crushed skor bars over topping. Repeat layers beginning with reserved cake pieces. Chill until ready to serve. Yeilds 20 servings.