Ingredients
1 package (9 ounces) devil’s food cake mix
2 packages (3.9 ounces each) instant chocolate pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
1 jar (12-1/4 ounces) caramel ice cream topping
1 package (7-1/2 or 8 ounces) English toffee bits or almond brickle chips
Directions
Prepare and bake cake according to package directions for an 8-in. square baking pan.
Cool on a wire rack.
Prepare pudding according to package directions.
Cut cake into 1-1/2-in. cubes.
Place half of the cubes in a 3-qt. trifle bowl or large glass serving bowl; lightly press down to
fill in gaps.
Top with half of the whipped topping, pudding, caramel topping and toffee bits; repeat
layers.
Cover and refrigerate until serving .
