Ingredients
1 package (9 ounces) devil’s food cake mix2 packages (3.9 ounces each) instant chocolate pudding mix1 carton (12 ounces) frozen whipped topping, thawed1 jar (12-1/4 ounces) caramel ice cream topping1 package (7-1/2 or 8 ounces) English toffee bits or almond brickle chips
Preparation
Prepare and bake cake according to package directions for an 8-in. square baking pan. Cool on a wire rack. Prepare chocolate pudding according to package directions.
Cut cake into 1-1/2-in. cubes. Place half the cubes in a 3-qt. trifle bowl or large glass serving bowl; lightly press down to fill in gaps. Top cake with half each of the whipped topping, pudding, caramel topping and toffee bits; repeat layers. Cover and refrigerate until serving.
