This is a fantastic dessert that can be made the semi-homemade way, or dressed up with from scratch versions of chocolate cake, whipped cream, and caramel. Either way, it is delicious and sure to be a big hit at any party!
And yes, I changed the name. I've made this twice now, and with small children at both parties, the original name just didn't seem appropriate!
Decadent Chocolate Trifle
Source: Slightly adapted from Deborah's Culinary Concoctions
1 box chocolate cake mix
ingredients for completing cake mix, as directed by the box
1/4 cup semi sweet mini chocolate chips
7 oz sweetened condensed milk
7 oz caramel ice cream topping (plus additional for garnish if desired)
4 Skor or Heath candy bars, chopped
2 (8 oz) tubs Cool Whip Lite whipped topping.
Prepare cake mix according to box directions, and fold in semisweet chocolate chips before spreading batter into pan. Bake as directed. Set aside to cool.
In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Using a skewer or the handle of a spoon poke holes across the top of the cake every 1-2 inches. Slowly pour the warm caramel topping mixture over the top of the cake, letting it sink into the holes. Cover and refrigerate until just before serving (I have made the cake the night before, then completed the trifle the next day).
Just before serving assemble dessert in a large glass trifle or serving bowl. Cut cake into chunks and layer evenly across the bottom of bowl, top with a layer of Cool Whip and a small amount of chopped candy bars (reserve some for garnish) - repeat layers, ending with Cool Whip topping. Top with reserved chopped candy bars and drizzle with caramel topping if desired.