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Prepare cake according to package directions.  Pour into a 9 x 13-inch pan.  Cool thoroughly.  Pierce holes over the entire top of the cake with a fork.  Pour Kahlua over the cake, allowing it to soak in.  Cover with plastic wrap and refrigerate at least 3 hours. In a glass trifle bowl, layer ingredients beginning with a one-inch layer of cake, 1/4 of the fudge sauce, 1 candy bar, and 1/4 of the whipped cream. Repeat layering 2 more times ending with candy bar and fudge sauce.  Refrigerate until ready to serve.  Left over cake can be frozen.

Cook’s Note: Assemble the trifle shortly before serving or it will get soggy.

Hot Fudge Sauce:

Melt chocolate and butter in saucepan over very low heat.  Stir in powdered sugar, alternating with evaporated milk, blending well.  Bring to a boil over medium heat, stirring constantly.  Cook and stir until mixture becomes thick and creamy, about 8 minutes.  Stir in vanilla; serve warm over Savannah Chocolate Cake (or your favorite sheet cake).