Paula Deen's Chocolate Toffee Trifle

Ingredients
1 box chocolate cake mix (recommended: Duncan Hines)
1/2 cup coffee liqueur (Khalua)
2 cups fudge sauce (CLick here for my personal recipe), or 1 (16-ounce) jar fudge sauce
3 chocolate covered toffee candy bars, broken into pieces
1 1/2 cups heavy cream whipped and sweetened with 1/3 cup sugar
Directions
Prepare the cake according to the package directions for a 9 by 13-inch cake. Cool thoroughly.
Prick the entire top of the cake with a fork. Pour coffee liqueur over the cake and allow it to soak in. Wrap the cake with plastic and refrigerate for at least 3 hours. Slice the cake into 1-inch thick pieces.

Line the bottom of a large glass bowl with a single layer of cake. Pour 1/4 of the fudge sauce over the cake, top with 1/4 of the candy bar-bits then 1/3 of the whipped cream. Repeat layering 2 more times ending with fudge sauce and candy bits. Refrigerate until ready to serve.
Cook's Note: Assemble the trifle shortly before serving or it will get soggy.

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