2 pkg. chocolate pudding mixed up
1 tub cool whip
1 bag toffee chips
1 jar caramel sauce
Make chocolate cake in a 9 x 13 inch baking pan; let cool. Cut cake into small cubes.
Put a layer of cake on the bottom of the trifle bowl. Squish them in so the bottom is covered.
After making both packages of the pudding spoon half of it over the cake in trifle bowl. Add half of the cool whip on top of the pudding and then cover with a layer of caramel sauce and toffee bits. Repeat layers and refrigerate until ready to eat.
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