Chocolate Toffee Trifle

• 1 box chocolate cake mix (recommended: Duncan Hines)
• 1/2 cup coffee liqueur
• 2 cups fudge sauce, recipe follows, 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
• 1 (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

1. Prepare the cake according to the package directions for a 9 by 13-inch cake.
2. Cool thoroughly.
3. Prick the entire top of the cake with a fork.
4. Pour coffee liqueur over the cake and allow it to soak in.
5. Wrap the cake with plastic and refrigerate for at least 3 hours.
6. Slice the cake into 1-inch thick pieces.
7. Line the bottom of a large glass bowl with a single layer of cake.
8. 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.
9. Repeat layering 2 more times ending with fudge sauce and candy bits.
10. Refrigerate until ready to serve.
11. Cook's Note: Assemble the trifle shortly before serving or it will get soggy.
12. To make the sauce: Melt the German chocolate with the butter in a saucepan over very low heat.
13. Stir in the powdered sugar, alternating with evaporated milk and blending well.
14. Stirring constantly, bring the mixture to a simmer over medium heat.
15. Simmer until the mixture becomes thick and creamy, about 8 minutes.
16. Stir in the vanilla.

chocolate cake, coffee liqueur, fudge sauce, chocolate covered toffee, heavy cream, chocolate, chocolate, butter, powdered sugar, milk, vanilla

Taken from www.foodnetwork.com/recipes/paula-deen/chocolate-toffee-trifle-recipe2.html (may not work)