Mocha-Chocolate Trifle

• 1 (18.25-ounce) package light devil's food cake mix
• 1 1/3 cups water
• 2 tablespoons vegetable oil
• 2 large egg whites
• 1 large egg
• Cooking spray
• 3 cups cold fat-free milk
• 1 (5.9-ounce) package chocolate instant pudding mix
• 1/2 cup Kahlua (coffee-flavored liqueur) or 1/2 cup strong brewed coffee
• 1 (8-ounce) carton frozen fat-free whipped topping, thawed
• 1/2 cup chopped reduced-fat chocolate toffee crisp bars (about 4 bars) (such as Hershey's Sweet Escapes)

1. Preheat oven to 350u0b0.
2. Combine first 5 ingredients in a large bowl; beat at medium speed of a mixer until well-blended. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350u0b0 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.
3. Combine milk and pudding mix in a medium bowl; prepare according to package directions.
4. Tear half of cake into pieces; place in a 3-quart bowl or trifle dish. Pour half of Kahlua over cake pieces; top with half of pudding, whipped topping, and chocolate bars. Repeat procedure with remaining cake, Kahlua, pudding, whipped topping, and chocolate bars. Cover; chill at least 4 hours.

cake mix, water, vegetable oil, egg whites, egg, cooking spray, cold fat, chocolate instant pudding, coffee

Taken from www.myrecipes.com/recipe/mocha-chocolate-trifle (may not work)