Mocha-Chocolate Trifle

Ingredients

• 18.3 ounce devil's food cake mix light
• 0.5 cup chocolate toffee bars sweet crisp chopped reduced-fat ( 4 bars) (such as Hershey's Escapes)
• 1 large eggs 
• 2 large egg whites 
• 3 cups milk fat-free cold
• 5.9 ounce chocolate pudding mix instant
• 0.5 cup strong coffee decoction brewed (coffee-flavored liqueur)
• 2 tablespoons vegetable oil 
• 1.3 cups water 
• 8 ounce carton whipped topping fat-free frozen thawed

Equipment

• bowl
• frying pan
• oven
• wire rack
• blender
• baking pan

Directions

1. Preheat oven to 35
2. Combine first 5 ingredients in a large bowl; beat at medium speed of a mixer until well-blended. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray.
3. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.
4. Combine milk and pudding mix in a medium bowl; prepare according to package directions.
5. Tear half of cake into pieces; place in a 3-quart bowl or trifle dish.
6. Pour half of Kahla over cake pieces; top with half of pudding, whipped topping, and chocolate bars. Repeat procedure with remaining cake, Kahla, pudding, whipped topping, and chocolate bars. Cover; chill at least 4 hours.