Ingredients

1 1/2 cup fresh whipped cream, sweetened with 1/3 cup sugar
3   Skor candy bars, broken into pieces
1/2 cup coffee liquor
2 cup fudge sauce, or you can use 1 16-ounce jar of fudge sauce
1   box Duncan Hines Chocolate cake mix (prepare as directed) for a 9 x 13-inch pan

Hot Fudge Sauce:
One 4-ounce bar German chocolate
1/2 ounce unsweetened chocolate
8 tablespoons (1 stick) butter
3 cups powdered sugar
1 2/3 cups evaporated milk
1 1/4 teaspoons vanilla

Directions

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).

Recipe Courtesy of Paula Deen