Chocolate Toffee Trifle



  • Cake Layer:
  • 1 box devils food cake mix (prepare according to directions on box)
  • Hot Fudge Layer:
  • 1 (4 oz) German chocolate bar
  • 1/4 cup semi sweet chocolate chips
  • 1 stick butter
  • 3 cups powdered sugar
  • 1 2/3 cups evaporated milk
  • 1 1/2 tsp. vanilla
  • 8 Skor Candy bars , chopped into pieces
  • 1 3/4 cup whipping cream , sweetened and whipped


  1. Make cake according to package directions for a 9x13 inch pan.  Cool cake completely.
  2. To make the fudge sauce:
  3. Melt the German chocolate with the chocolate chips and butter in a medium saucepan over low heat.  Stir in the powdered sugar, alternating with the evaporated milk, stir until smooth.  Stirring constantly, bring the mixture to a boil over medium heat.  Once it begins to boil, reduce the heat and allow to cook for 7 minutes at a low boil.  Remove from the heat and stir in the vanilla.  Allow to cool completely.  (I usually put my pan of fudge sauce in an ice bath to speed up the cooling process).
  4. To assemble the trifle:
  5. Slice the cake into 1-inch pieces.  Line the bottom of a trifle dish or large glass bowl with a single, layer of the cake.  Evenly pour 1/4 of the fudge sauce over the cake, followed with 1/4 of the crushed Skor bar, then 1/3 of the whipped cream. Repeat the layering 2 more time and then finished with one more layer of fudge sauce and chopped Skor bar.
  6. Refrigerate for several hours or overnight (the longer, the better).