Ingredients
Method
- Bake the chocolate cake according to package or recipe directions. Allow it to cool completely, then cut into bite-sized cubes.
- In a large bowl, whisk together the chocolate pudding mix and cold milk until smooth. Let the pudding sit for 5 minutes to thicken.
- Reserve a few tablespoons of toffee bits for the topping.
- Spread half of the cake cubes into the bottom of a large trifle bowl.
- Spoon half of the chocolate pudding over the cake layer and spread evenly.
- Add a layer of whipped topping, followed by a generous sprinkle of toffee bits.
- Repeat the layers with the remaining cake, pudding, whipped topping, and toffee pieces.
- Finish with the remaining whipped topping and garnish with reserved toffee bits, mini chocolate chips, and chocolate shavings if desired.
- Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld together.
- Scoop into serving bowls and enjoy chilled.
Notes
* For extra chocolate flavor, use a dark chocolate cake instead of regular chocolate cake.
* This dessert can be assembled up to 24 hours in advance.
* Store leftovers covered in the refrigerator for up to 3 days.
* Add a drizzle of caramel sauce between layers for an even richer dessert.
* Heath toffee bits work wonderfully, but any crunchy toffee candy can be used.
* A clear trifle bowl creates the most beautiful presentation by showcasing all the layers.
* This dessert can be assembled up to 24 hours in advance.
* Store leftovers covered in the refrigerator for up to 3 days.
* Add a drizzle of caramel sauce between layers for an even richer dessert.
* Heath toffee bits work wonderfully, but any crunchy toffee candy can be used.
* A clear trifle bowl creates the most beautiful presentation by showcasing all the layers.