Chocolate Trifle aka Skor Cake

A family FAVORITE!!  Easy to make and yummy to eat.

1 chocolate cake mix, prepared and baked in a 9 x 13-inch pan (I like Devil’s Food)
1 jar Mrs. Richardson’s butterscotch caramel sauce
1 (3 oz.) instant chocolate pudding, made as directed
1 (12 oz.) cool whip, thawed (use 16 oz. if you are serving a bigger crowd)
6 Skor candy bars, cut small                                             

          Layer one-third of the cake, cubed, into a large glass trifle bowl. Drizzle with one-third of the sauce, spoon on one-third of the pudding, one-third of the cool whip and one-third of the Skor bars. Layer two more times.  Refrigerate 2 hours before serving.  Serves 14 - 16.